- 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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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!
It was ok, but i'm still searching for a perfect tuna pasta salad. This one tastes too much of mustard for me, but i still didn't have left overs.