Empty My Fridge
The ULTIMATE Creamy Tuna Pasta Salad | Quick & Easy Recipe
Ingredients
- Macaroni pasta8 oz
- Olive oil2 cans
- Mayonnaise0.63 cups
- Dijon mustard1 tbsp
- Red onion · chopped⅓ cups
- Garlic1 clove
- Celery1
- Dill · chopped¼ cups
- Lemon2 tsp
- Salt
- Black pepper
- Chive · chopped
Instructions
- Fill a large pot a little more than halfway with water, salt it generously and bring to a high heat.
- Once boiling, add the pasta and cook until al dente, following the package instructions. Drain into a colander.
- While the pasta cools, drain the tuna cans through a fine sieve set over a bowl. Gently flake the tuna into a large bowl.
- Add the mayonnaise, Dijon mustard, red onion, grated garlic, sliced celery, chopped dill pickles and lemon juice to the tuna. Season with salt and pepper and mix until well combined.
- When the pasta is cool enough to handle, add it to the tuna mixture and mix until well combined.
- Serve at room temperature or chilled, topped with chopped chives. It keeps up to 3 to 4 days in the fridge.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionLemonRed onionCeleryPastaMacaroni pasta
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