Description
This creamy tuna pasta salad combines tender rotini, flaky tuna, hard-boiled eggs, and crunchy celery in a tangy mayo dressing, making it a simple and satisfying dish perfect for summer picnics and family meals.
Ingredients
Units
- 1/2 box of rotini pasta, cooked and cooled
- 2 cans of tuna, drained (or 1 large can)
- 2-3 stalks of celery, chopped
- 2 or 3 hard-boiled eggs, chopped
- 1 tablespoon scallions, chopped
- 1/2 cup mayonnaise, divided (plus more to taste)
- 1-2 teaspoons mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Make your rotini noodles, drain, and set aside to cool.
- Make your boiled eggs, let cool and remove the shells. Chop and set aside.
- In a large bowl, combine 1/4 cup of mayonnaise with the chopped eggs and drained tuna.
- Stir in the cooled rotini pasta, chopped celery, and scallions.
- Add the remaining 1/4 cup of mayonnaise, mixing until everything is coated. Adjust with more mayo if you want a creamier pasta salad.
- Season with salt, black pepper, onion powder, garlic powder, and mustard. For the mustard, add a little at a time and taste as you go. Mix well to combine.
- Taste and adjust: add a pinch more of anything you feel it needs.
- Cover and refrigerate for 1–2 hours. Serve cold.