you're making mealtime meaningful.
Tuna salad can get a bad rep, but personally I am a big fan. With the right ingredients, like some tangy relish and creamy mayo, it makes for the perfect quick and tasty lunch. The recipe we have for you today takes those classic deli salad ingredients and turns them into a full blown pasta salad. The result is a dish that is full of satisfying textures and savory flavors. If you’re looking for your next potluck dish, let this be the one!
You’ll start out by whipping up the creamy dressing by combining mayo, sweet relish, white vinegar, salt, pepper, and a hint of garlic powder. This dressing is the secret sauce that ties all the ingredients together, so don’t skimp out here. Next, you’ll prep the salad ingredients: cooked pasta, tender chunks of tuna, chopped bell pepper, sweet peas, and a pop of red onion or shallot for a little kick. Then, spoon the dressing over the top and gently toss everything until everything is good and coated.
To really let those flavors come together, pop the salad in the fridge for at least 30 minutes. Honestly, I think it’s even better eaten the next day so don’t hesitate to make it ahead of time. Whether you’re serving this salad as a light lunch or a side dish at your next get-together, it’s guaranteed to be a crowd-pleaser.
Tuna Pasta Salad
Yield(s): Serves 8-10
10m prep time
you're making mealtime meaningful.
Ingredients
- 1 (1 lb) box farfalle pasta, cooked and drained
- 1 cup mayo
- ⅔ cup sweet relish
- 2 teaspoon white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 (12 oz) can tuna in water, drained
- 1 red bell pepper, diced
- 1 ⅓ cup frozen peas, thawed
- ⅓ cup chopped red onion or shallot
Preparation
- In a small bowl, combine mayo, relish, vinegar, salt, pepper, and garlic powder until fully combined.
- Add cooked pasta, tuna, bell pepper, peas, and red onion to a large bowl and spoon dressing over the top, then toss until evenly coated.
- Chill salad for 30 minutes before serving to allow flavors to meld. Serve chilled.
Recipe adapted from Thecountrycook.net