This tuna pasta salad recipe is a family favorite throughout the year. I like to make this the night before, refrigerate, and let the flavors blend together. Serve it over lettuce or as a side dish.
Ingredients
- bow tie pasta: 1 pack (12 ounce pack)
- frozen peas: 1 cup
- flaked tuna: 2 cans (6 ounce cans, drained)
- celery: 1 cup (diced)
- green onions: 0.5 cup (chopped)
- fresh dill: 0.33333 cup (chopped)
- carrot: 0.25 cup (grated)
- mayonnaise: 1 cup
- Dijon mustard: 1 Tbsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
-
Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
-
Mix mayonnaise, mustard, salt, and pepper together in a small bowl. Blend into macaroni mixture.
