Tuna Pasta Salad

A classic tuna pasta salad, with a delicious and flavourful homemade dressing! Perfect for lunch, dinner, picnics or BBQs.

📝 Ingredients

• 12 oz rotini pasta ((or any short pasta) about 4 cups)
• 6 oz canned tuna packed in water (drained and flaked )
• 1 rib celery (finely chopped)
• 1/3 cup red onion (finely diced)
• 2 large hard-boiled eggs (chopped (optional))
• 1 1/2 cups mayonnaise or salad dressing (*see Note 1)
• 1 1/2 Tablespoons ketchup
• 3 Tablespoons sour cream
• 1 1/2 teaspoons paprika
• 1 1/2 Tablespoon white vinegar
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Bring a large pot of water to a boil on the stovetop. Add eggs (if using) to the boiling water and boil a couple of minutes, then add the pasta and cook to al dente. Drain well, then rinse with cold water until cooled.
2. 2While pasta is cooking, prepare the celery, red onion and hard-boiled eggs, if using. Mix the dressing by combining all the dressing ingredients and mixing well.
3. 3Place the rinsed, cooled pasta into a large bowl. Add the tuna, celery, red onion, eggs and dressing and stir well to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours before eating. *Taste before serving and season with additional salt and pepper, to taste, as needed.
4. 4Refrigerate well-covered. Will keep 3-4 days in the fridge. If the salad thickens as it sits, add a splash of milk to the bowl and stir in to loosen.