Creamy Tuna Pasta Salad: Easy & Delicious! (Print Version)

Creamy Tuna Pasta Salad: Your new favorite easy meal! Enjoy this delicious, satisfying recipe perfect for quick lunches, picnics, or a family dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains fish, gluten, egg (from mayo)

# Ingredients:

→ Main Ingredients

01 - Elbow Macaroni
02 - Canned Tuna in Water (drained well)
03 - Good Quality Mayonnaise
04 - Celery (finely diced)
05 - Red Onion (finely diced)
06 - Sweet Pickle Relish
07 - Dijon Mustard
08 - Fresh Dill (chopped)
09 - Salt and Black Pepper

# Instructions:

01 - Okay, first things first: get a big pot of water boiling. Really big! Add a generous pinch of salt – I always forget this, honestly, then kick myself later. Cook your elbow macaroni according to package directions, aiming for al dente. This is where I always set a timer, because soggy pasta is the absolute worst for a pasta salad. Once it’s done, drain it well and rinse with cold water to stop the cooking and cool it down. This step is crucial for that perfect texture!
02 - While your pasta is doing its thing, let’s get those veggies ready. Finely dice your celery and red onion. And I mean *finally*. No one wants a giant chunk of onion interrupting their delicious experience, right? I usually blast some music and just get into a chopping rhythm here. This is where the magic really starts to happen, creating those bursts of crunch and flavor.
03 - Grab your canned tuna and drain it really, really well. Like, press all that water out. I usually open the can, put the lid back on almost completely, and press down over the sink until no more liquid comes out. You don't want watery results, trust me. Flake it with a fork into a large mixing bowl; we want nice, manageable pieces.
04 - In that same large mixing bowl with the tuna, add your mayonnaise, sweet pickle relish, and Dijon mustard. Give it a good stir to combine everything. This is the creamy, dreamy base. I always sneak a little taste here to make sure the tang and sweetness are just right. Adjust if you need to, you're the chef!
05 - Now, add your cooled, drained pasta, diced celery, and red onion to the bowl with the tuna and dressing. Gently fold everything together until all the pasta is evenly coated with that glorious creamy mixture. You want every noodle to feel loved! This is where you really start to see your Creamy Tuna Pasta Salad come together.
06 - Finally, stir in your fresh chopped dill. Then, season generously with salt and black pepper to taste. Don't be shy, but remember to taste as you go! I usually add a little, stir, taste, and repeat until it's just right. Once seasoned, cover the bowl and pop your Creamy Tuna Pasta Salad into the fridge for at least 30 minutes, or even better, an hour. This lets all those flavors meld together beautifully. Trust me, the wait is worth it!

# Notes:

01 - Don't skip the cold water rinse for the pasta; it stops cooking and prevents stickiness, crucial for this salad. Not draining the tuna enough is a common mistake; it makes the salad watery. Chilling time is non-negotiable for the best flavor. Don't overmix the salad once the dressing is in; it can break down the pasta and make it mushy. Favorite variation: adding a spoonful of capers for an extra salty, briny kick. A little sprinkle of smoked paprika on top adds a subtle warmth.

# Tools You'll Need:

01 - Large pot
02 - large mixing bowl
03 - knife
04 - cutting board
05 - fork

# Nutrition Facts (Per Serving):

Calories: Varies
Total Fat: Varies
Total Carbohydrate: Varies
Protein: Varies

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