- 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
"I have made this numerous times and the whole family likes it. I always add twice as much tuna as a recipe calls for in order to get enough protein for each family member and this recipe was no exception. And since my husband--raised in the South--likes things to be spicy, I frequently add in about a teaspoon or two of Tiger Sauce to "up the ante" just for him. Naturally, you don't have to do this--it's perfectly fine without the Tiger Sauce--just sayin'."
"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 have been making this for years. It is a family favorite."
"My husband and sister really loved this recipe. I didn't have carrots so I used celery and red pepper. It was wonderful."
"Luv this salad.I will try this dressing with other ingredients to.Thanks for recipe!!"