- 1 package (7 ounces) small pasta shells, cooked and drained
- 1 can (6 ounces) tuna, drained and flaked
- 1 large carrot, shredded
- 1/4 cup chopped onion
- 3/4 cup mayonnaise
- 1/4 cup 2% milk
- 1 tablespoon lemon juice
- 2 teaspoons prepared mustard
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Tuna Pasta Salad
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"This is one of our favorites. Great for a potluck. Good the way it is, but I've also added diced boiled eggs and/or sliced olives. Easy to adapt to depending on who you're serving. I've only ever used light mayo and it tastes fine and reduces the fat. You won't be sorry you tried it."
"My husband and sister really loved this recipe. I didn't have carrots so I used celery and red pepper. It was wonderful."
"Love this salad. Easy to make and tasty. Especially good after sitting overnight."
"Luv this salad.I will try this dressing with other ingredients to.Thanks for recipe!!"
"I didn't have any carrots so used peas. I used dried onions instead of fresh because I don't like raw onions. I also increased the milk to 1/3 cup and the mayo to 1 cup and it was much more moist and creamier. Will definately make again!"