Ingredients:

  • 1 pound (450g) pasta, such as rotini, shells, or elbow macaroni
  • 2 (5 ounce/142g each) cans tuna, packed in water or oil, drained
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 1/4 cup (30g) sweet pickle relish
  • 2 hard-boiled eggs, peeled and chopped (optional)
  • 1/4 cup (30g) frozen peas, thawed
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream or plain Greek yogurt
  • 2 tablespoons (30ml) lemon juice, fresh
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 1/4 teaspoon (1.25ml) garlic powder (optional)
  • Pinch of dried dill (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta thoroughly in a colander. Rinse with cold water to stop the cooking process and cool it down. Let it drain completely.
  3. In a small bowl, whisk together the mayonnaise, sour cream/yogurt, lemon juice, Dijon mustard, salt, pepper, garlic powder (if using), and dill (if using) until smooth.
  4. In a large mixing bowl, combine the cooked pasta, drained tuna, celery, red onion, pickle relish, hard-boiled eggs (if using), and thawed peas.
  5. Pour the dressing over the pasta mixture and gently toss to coat everything evenly.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Give it a final stir before serving this tuna pasta salad.