Creamy Tuna Pasta Salad

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Prep Time15

Cook Time10

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Servings: servings

Calories: 686kcal

Ingredients

FOR THE PASTA SALAD:

2 cups uncooked small shells pasta
6 ounces can tuna drained
2 stalks celery diced
2 green onions sliced
½ cup frozen peas thawed
1 cup cheddar cheese cubes
2 green onions sliced optional for garnish

FOR THE DRESSING:

¾ cup mayonnaise
¼ cup sour cream
2 Tablespoons sweet pickle relish
1 Tablespoon lemon juice
½ teaspoon Kosher salt
½ teaspoon fresh cracked black pepper
1 teaspoon dried dill weed

Instructions

Boil a large pot of salted water and cook the pasta according to package directions. Rinse under cold water when finished cooking.
2 cups uncooked small shells pasta
In a medium bowl, whisk together mayonnaise, sour cream, relish, lemon juice, salt, pepper, and dill.
¾ cup mayonnaise,¼ cup sour cream,2 Tablespoons sweet pickle relish,1 Tablespoon lemon juice,½ teaspoon Kosher salt,½ teaspoon fresh cracked black pepper,1 teaspoon dried dill weed
Toss the dressing with the pasta, tuna, celery, green onions, peas, and cheddar cheese in a large bowl until well combined.
6 ounces can tuna,2 stalks celery,2 green onions,½ cup frozen peas,1 cup cheddar cheese cubes
Cover with plastic wrap and refrigerate for at least 1 hour. Garnish with green onions refrigerate for at least 1 hour. Garnish with green onions before serving.
2 green onions

Notes

Storage:
Leftovers should be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing this salad because the mayonnaise and sour cream do not freeze well. If it seems too thick after sitting in the fridge overnight, you can add a little heavy cream, extra mayo, or sour cream to loosen it up.

Nutrition