Tuna Mac makes me happy. Knowing I have a batch of it in the fridge ensures I stay happy, and never turn to the hangry side while rooting around the kitchen wondering what I'm going to eat for lunch. I'm a bit of a fresh cracked black pepper fiend, so I always add a bit more to my bowl before I tuck in.
This dish can be made ahead but comes together quickly enough so that when the craving hits, you can pull it together in about thirty minutes. Set to work prepping the veg and mixing the dressing while waiting for the water to boil and the pasta to cook. I like to use a Pyrex measuring cup for measuring/mixing the dressing ingredients. —cookyourfeelings
about 2 quarts
shell pasta (medium shells)
5 ounce can of tuna, drained
stalks celery, small dice
bell pepper, small dice
carrot, peeled, halved length-wise, and sliced into half moons
red onion, small dice
whole grain mustard
apple cider vinegar
1 1/2 teaspoons
fresh cracked black pepper
In This Recipe
Cook the pasta in boiling salted water until al dente. Drain the pasta and set it aside to cool. Meanwhile, prepare the rest of the ingredients.
Add the tuna to a large mixing bowl and use a fork to break it into flakes. Work through chopping each vegetable, adding them to the mixing bowl as you go.
Combine the remaining ingredients in a Pyrex measuring cup or small bowl and mix well.
Add the pasta to the bowl with the tuna and vegetables and fold to combine.
Pour the dressing over the pasta salad and toss to combine. Taste and adjust for seasoning with salt and pepper.