Tuna Pasta Salad

This deliciously creamy tuna pasta salad is a classic side dish that is perfect for BBQs, lunches, entertaining or a simple weeknight dinner.

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Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 445kcal

Cost: $10

Bring a large pot of water to the boil. Add a large pinch of salt and cook the pasta as per the packet directions until al dente.
Drain the pasta and rinse it under cold water. Drain well again, then place into a large bowl.
Add the flaked tuna, chopped celery, red onion, cucumber, cherry tomatoes and peas.
Make the dressing by mixing the whole egg mayonnaise, sour cream, dill, lemon juice and salt and pepper in a bowl.
Pour half of the dressing over the pasta salad and stir to combine (see notes).
Just before serving, mix the remaining dressing through the tuna pasta salad.

RECIPE NOTES:

Running the cooked pasta under a cold tap is recommended to prevent the pasta from continuing to cook when it is drained. You want al dente pasta, rather than mushy pasta.
Be sure to drain the tuna and pasta well, or the salad will become too watery
The pasta will soak up some of the dressing. For best results, stir through half of the dressing while preparing the salad and then the remaining half just before serving.
Start seasoning from the beginning to avoid a bland pasta salad. Add salt to the pasta water while cooking. Once the salad is ready, be sure to taste and adjust the seasoning if required.
Chopped, hard boiled eggs make a delicious addition to this salad.
Serve tuna pasta salad with your favourite fried or grilled proteins.
Storage - any leftovers can be stored in an airtight container in the fridge for up to 5 days, making it perfect for prepping ahead. It is best eaten at room temperature. For best results, allow the salad to come to room temperature before serving.