Creamy Tuna Pasta Salad

Here’s a classic and delicious Creamy Tuna Pasta Salad recipe — it’s cool, creamy, hearty, and perfect for lunches, potlucks, or a light dinner!

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Ingredients:

• 8 oz elbow macaroni (or any short pasta like rotini or shells)

• 1 can (5 oz) tuna in water, drained and flaked

• 1/2 cup mayonnaise

• 1/4 cup sour cream (optional for extra creaminess)

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup celery, finely diced

• 1/4 cup red onion, finely diced

• 1/4 cup dill pickles or relish (optional, for tanginess)

• 1/2 cup frozen peas, thawed

• 2 tablespoons fresh parsley or dill, chopped (optional)

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Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.

2. Make the dressing:
   In a large bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, garlic powder, salt, and pepper.

3. Assemble the salad:
   Add the cooled pasta, flaked tuna, celery, red onion, pickles/relish (if using), peas, and parsley/dill to the bowl with the dressing.

4. Toss gently:
   Stir everything together until well coated. Taste and adjust seasoning if needed.

5. Chill:
   Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

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Tips:

• Customize it: Add chopped hard-boiled eggs, shredded carrots, cucumber, or even sweet corn for extra texture.

• Lighter version: Use Greek yogurt instead of sour cream or part of the mayonnaise.

• Storage: Keep in an airtight container in the fridge for up to 3 days. Stir before serving if it looks a little dry (add a splash of milk or extra mayo if needed).

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Would you like me to also give you a “no mayo” version if you’re looking for something lighter or more picnic-safe?