Description
A simple recipe for tuna pasta salad featuring pimiento stuffed green olives.
Ingredients
Scale
- 12 ounces pasta (such as rotini or elbow macaroni)
- 2 cans (5 ounces each) tuna in water, drained
- 1 cup mayonnaise
- 1/2 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup pimiento stuffed green olives, sliced
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water to cool it down. Set aside.
- In a large bowl, combine the drained tuna, mayonnaise, chopped celery, chopped red onion, sliced olives, pickle relish, and Dijon mustard. Mix well.
- Add the cooled pasta to the tuna mixture. Stir gently until everything is evenly coated.
- Season with salt and pepper. Taste and adjust seasoning if needed.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a lighter salad, substitute half of the mayonnaise with plain Greek yogurt.
- You can add chopped hard-boiled eggs for extra protein.
- If you prefer a tangier flavor, add 1 teaspoon of white vinegar to the dressing mixture.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
- Cholesterol: 45
Keywords: tuna pasta salad, pimiento stuffed olives, cold salad, mayonnaise dressing, quick lunch