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Prep time
30 minutes
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Cook time
10 minutes
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Makes
about 2 quarts
Author Notes
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
Ingredients
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8 ounces
shell pasta (medium shells)
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one
5 ounce can of tuna, drained
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2
stalks celery, small dice
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1
bell pepper, small dice
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1
carrot, peeled, halved length-wise, and sliced into half moons
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1/2
red onion, small dice
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1/2 cup
mayonnaise
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1/4 cup
yogurt
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2 tablespoons
whole grain mustard
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1 tablespoon
Dijon mustard
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1 teaspoon
apple cider vinegar
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1 teaspoon
honey
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1 teaspoon
dried dill
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1/4 teaspoon
garlic powder
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1 1/2 teaspoons
kosher salt
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1/2-3/4 teaspoons
fresh cracked black pepper
Directions
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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.
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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.
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Combine the remaining ingredients in a Pyrex measuring cup or small bowl and mix well.
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Add the pasta to the bowl with the tuna and vegetables and fold to combine.
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Pour the dressing over the pasta salad and toss to combine. Taste and adjust for seasoning with salt and pepper.
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