Ingredients
12 ounces elbow macaroni or small pasta shape
2 (5-ounce) cans tuna, packed in water or olive oil, drained
½ cup mayonnaise
1 tablespoon Dijon mustard
¼ cup red onion, finely diced
1 cup celery, finely diced
½ cup sweet bell pepper (any color), finely diced
½ cup dill pickles, finely diced
2 tablespoons fresh dill, chopped
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice (freshly squeezed)
Instructions
1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and rinse thoroughly under cold water. Set aside.
2. While pasta cooks, drain the tuna well, pressing out excess liquid. Transfer to a large mixing bowl.
3. Finely dice red onion, celery, bell pepper, and dill pickles. Add to the bowl with tuna.
4. In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, fresh dill, salt, and pepper. Adjust seasoning to taste.
5. Add cooled pasta to the large bowl. Pour dressing over and gently toss until everything is evenly coated.
6. Cover and refrigerate for at least 30 minutes to let flavors meld. Stir gently before serving.
Notes
For maximum crunch, reserve some fresh celery and bell pepper to stir in just before serving. If salad seems dry after chilling, add an extra tablespoon of mayonnaise or a splash of milk. Store in an airtight container in the refrigerator for up to 3-4 days. Freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake (pasta boiled separately)
- Cuisine: American
- Diet: Omnivore (can be made vegetarian with chickpeas/beans)
Nutrition
- Serving Size: about 1.5 cups
- Calories: 412
- Sugar: 5 g
- Sodium: 684 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 34 mg