Description
A refreshing and delicious Tuna Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 1 pound (16 ounces) medium shell pasta
- 2 cans (5 ounces each) tuna in water, drained well
- 1 small red onion, finely diced
- 1 can (15 ounces) sweet peas, well-drained
- 1 cup Colby Jack cheese, cut into small cubes
- ⅔ cup (155 g) mayonnaise
- ⅓ cup (77 g) sour cream
- 3 tablespoons dill pickle juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain the pasta and rinse under cold water until completely cool. Set aside.
- In a large mixing bowl, combine the cooled pasta, tuna, red onion, peas, cheese, mayonnaise, sour cream, pickle juice, salt, pepper, and dill. Stir until everything is evenly coated.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Serve cold.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise and sour cream.
- Feel free to add other vegetables like bell peppers or celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg