Ingredients
Pasta and Vegetables
- 10 ounces small shell pasta (or elbow macaroni pasta)
- ¾ cup frozen peas
- 1 red bell pepper, diced
- 2 ribs celery, finely chopped
- ⅓ cup finely chopped red onion
- ⅓ cup chopped sweet pickles
Protein
- 2 cans (5 ounces each) tuna packed in water, drained
Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Add the small shell pasta and cook according to package directions until al dente. During the last 1 minute of cooking, add the frozen peas. Drain the pasta and peas in a colander, rinse with cold water to stop cooking, and drain well. Set aside to cool.
- Make Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until the dressing is smooth and fully combined.
- Combine Salad Ingredients: Once the pasta and peas are completely cooled, transfer them to a large bowl. Add the diced red bell pepper, finely chopped celery, chopped red onion, sweet pickles, and drained tuna. Pour the dressing over the mixture and gently stir until all ingredients are evenly coated with the dressing.
- Chill Before Serving: Cover the bowl with plastic wrap or an airtight lid and refrigerate the salad for at least 2 hours to allow flavors to meld. The salad can be stored in the refrigerator for up to 3 days in an airtight container.
Notes
- Make sure the pasta and peas are completely cooled before mixing with the dressing to prevent it from becoming watery.
- This salad is best served chilled and tastes better after resting in the refrigerator.
- You can substitute mayonnaise with a lighter version for a lower fat alternative.
- For added crunch, consider topping with chopped nuts or seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
