the nest tuna pasta salad
Photo by: The Culinary Nest
There are many versions of Tuna Pasta Salad out there but mine is loaded with a ton of fresh veggies + hard boiled eggs+ sweet pickles + fresh dill & lemon zest! It is the perfect dish to bring to any summer (or spring, fall, or winter) gathering, barbecue, potluck, etc.
You are going to LOVE this dish, I am SO sure of it! It is best served after being chilled for at least an hour or overnight. Enjoy!
Recipe by: The Culinary Nest
MAKES
8-10 servings
Prep Time: 20 minutes
Total Time (including chill time): 1 hour 30 minutes
INGREDIENTS
1 lb. elbow macaroni, cooked according to box instructions
2 cups good mayonnaise
1/3 cup sweet gherkin pickle juice (reserved from jar, you will also use the actual pickles)
1/2 lemon, juiced + zest
2 tablespoon yellow mustard (or use dijon!)
1 tablespoon sugar
1 teaspoon salt, plus more if desired
1/2 teaspoon pepper, plus more if desired
2 (5oz.) cans tuna, drained and flaked with a fork
1 english cucumber, diced
1 red pepper, cored and diced
2-3 celery stalks, finely chopped
1/2 cup sweet gherkin pickles, chopped
3-4 hard boiled eggs, chopped
1/4 cup fresh dill, roughly chopped
METHOD
In a large pot, boil the noodles according to packaging instructions. Drain the noodles and rinse thoroughly with cold water to stop the cooking process and cool. Pour the cooled noodles into a large bowl.
In a medium bowl, whisk together the mayo, pickle juice, lemon juice, yellow mustard, sugar, salt & pepper. Set aside.
In the large bowl with the noodles add the drained tuna, cucumber, red pepper, celery, sweet pickles and hard boiled eggs and mix with a large spoon until evenly combined.
Pour the mayo mixture over the noodle mixture and mix until evenly coated. Add fresh dill and toss just until combined. Taste for salt and pepper and add more accordingly.
Chill for at least an hour in a refrigerator or overnight for best results! Top with fresh lemon zest & dill and enjoy!
