- 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
"This is the only pasta salad with mustard that my picky husband will eat! Our six kids loved it when they were growing up. I added 1 cup of shredded or cubed cheese (used various flavors--cheddar, Colby, pepper jack) depending on what I had on hand. Never any leftovers! Be sure to chill it before serving."
"I made this recipe just as it was written, and it was just o.k.. I think it might've been better with a bit more salt,pepper, and maybe a little garlic powder. i also have to agree with PeppiK, it's more of a Pasta Salad with tuna added instead of the other way around."
"It is a nice pasta salad but not a tuna with pasta salad. More like a pasta salad with tuna added. I did add 2 cans of tuna and cut back on the milk as it was just too much for our taste. I bet this would be good with salmon too."
"I have made this salad many times. It is a refreshing change from ordinary pasta salads, in that it has tuna for added protein and Omega 3's. It is easy to assemble and I have never had a complaint when I have served it. If there are any leftovers, makes a great summer lunch."
"I have been making this for years. It is a family favorite."