Tuna Pasta Salad (Print Version)
# Ingredients:
→ Pasta
01 -
450g rotini pasta, cooked al dente
→ Protein
02 -
312g (family size) packet of tuna, drained
→ Vegetables
03 -
240g pickles, sliced 0.6cm thick
04 -
240g celery, sliced 0.6cm thick
05 -
120g red onion, sliced 0.3cm thick
→ Dressing
06 -
120ml mayonnaise
07 -
90ml dill pickle juice
08 -
60ml olive oil, plus extra for pasta
09 -
60g fresh dill, chopped, plus extra for garnish
10 -
5g Dijon mustard
11 -
1g garlic powder
12 -
Kosher salt to taste
13 -
Freshly cracked black pepper to taste
# Instructions:
01 -
Prepare rotini according to package directions until al dente. Drain, then drizzle with olive oil and season with salt and pepper. Toss to coat evenly and set aside to cool completely.
02 -
In a small bowl, combine mayonnaise, pickle juice, olive oil, chopped dill, Dijon mustard, garlic powder, and a generous pinch each of salt and pepper. Whisk until smooth and well incorporated.
03 -
In a large serving bowl, combine the cooled pasta, drained tuna, sliced pickles, celery, and red onion.
04 -
Pour the prepared dressing over the pasta mixture. Toss gently until all components are evenly coated. Garnish with additional fresh dill before serving.
# Notes:
01 -
This salad can be refrigerated for up to 3 days. The flavors develop further after a few hours of chilling.
02 -
For best results, taste and adjust seasoning just before serving as the pasta will absorb some of the dressing's flavor.