Tuna Pasta Salad
The ultimate summer dish, Tuna Pasta Salad is a delightful mix of creamy, savory, and crunchy ingredients. Packed with protein and flavor, it’s the perfect easy weeknight dinner or a crowd-pleaser at gatherings. Make it tonight and enjoy the fresh, vibrant taste!
Equipment
- Chef's Knife
- Mixing Bowl
- Large Pot
Ingredients
- 8 oz. pasta shells
- 12 oz. canned tuna in water, drained
- 5 oz. black olives
- 6 oz. pickles
- 4 hard boiled eggs
- ½ cup mayonnaise
- ¼ cup chopped fresh dill
- ½ tsp. salt
- ½ tsp. pepper
Instructions
- Cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside.
- In the meantime, chop the boiled eggs, pickles, and olives into small pieces.
- Transfer the cold pasta into a large bowl. Add the tuna, olives, eggs, pickles, mayo, dill, salt, and pepper. Mix everything well.
- Serve immediately, or refrigerate until ready to enjoy.
Notes
- Don’t overcook the pasta: It’s best to cook pasta until al dente doneness.
- Add salt to boiling water: Always cook your pasta in water that’s been generously salted.
- Drain the pasta well: Once you rinse the pasta with cold water, make sure to drain it well before adding it to the salad.
- Cut the ingredients small: Cutting the olives, pickles, and hard-boiled eggs into pieces slightly smaller than bite-sized will ensure that you get a taste of everything in each bite!