Tuna Pasta Salad
A simple tuna pasta salad made with elbow pasta, flaky tuna, chopped eggs, celery, apple, and a creamy dill dressing with lemon juice.
Ingredients
- 16 ounces elbow pasta
- 2 eggs - boiled and chopped
- 5 ounce can tuna, drained
- 1 Granny Smith apple - diced
- ½ cup celery - chopped
- ¾ cup mayonnaise
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook pasta according to package directions until al dente.
- Drain and rinse under cold water.
- Add cooled pasta to a large bowl.
- Add tuna, chopped eggs, diced apple, and celery.
- In a small bowl, stir together mayonnaise, olive oil, lemon juice, dill, salt, and pepper.
- Pour dressing over pasta mixture and stir until evenly coated.
- Refrigerate until chilled before serving.
Notes
- Rinse the pasta with cold water so it cools quickly.
- Make sure the tuna is well drained before adding it.
- Red onion or bell pepper can be added if you want more crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 46gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 57mgSodium: 370mgPotassium: 238mgFiber: 3gSugar: 4gVitamin A: 125IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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