Description
A creamy and satisfying old-fashioned tuna pasta salad with a French twist—featuring tender pasta shells, flaked tuna, crisp veggies, dill, and a tangy Dijon-mayo dressing, perfect for a picnic or light lunch.
Ingredients
Units
Scale
- 12 oz shell pasta
- 2 (5 oz) cans tuna in water, drained and flaked
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon herbes de Provence (or thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup finely diced red onion
- 1/2 cup diced celery
- 1/2 cup diced bell pepper (red or orange)
- 2 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh dill
Instructions
- Cook pasta shells according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- In a large bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, herbes de Provence, salt, and pepper until smooth.
- Add the cooled pasta, tuna, red onion, celery, bell pepper, eggs, and dill to the bowl.
- Mix gently until everything is evenly coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving to enhance the flavors.
- Garnish with additional fresh dill before serving.
Notes
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Use fresh lemon juice instead of vinegar for a citrusy brightness.
- Perfect served chilled with crackers or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 3g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 90mg
