12 oz pasta (rotini, shells, bowties, or elbow macaroni)

2 cans (5 oz each) tuna, drained

1 cup celery, finely chopped

1/2 cup red onion, finely diced

1/2 cup frozen peas (thawed)

3/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon lemon juice or apple cider vinegar

1 teaspoon sugar (optional)

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

Optional garnish: fresh parsley or dill

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Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.

In a large bowl, flake the drained tuna with a fork.

Add cooled pasta, celery, red onion, and peas

In a small bowl, whisk together mayonnaise, mustard, lemon juice, sugar (if using), salt, pepper, and garlic powder.

Pour dressing over pasta mixture and gently toss until evenly coated.

Chill for at least 30 minutes before serving for best flavor. Garnish if desired.

Cooking Tips

Variations

Healthier Version: Use Greek yogurt or half mayo/half yogurt.
Italian Style: Add olives, cherry tomatoes, and a splash of red wine vinegar.
Dill Pickle Tuna Pasta Salad: Add chopped dill pickles and pickle juice.
Mediterranean Twist: Swap mayo for olive oil and lemon; add feta and cucumbers.
Spicy Kick: Add sriracha, cayenne, or diced jalapeños.
Gluten-Free: Use gluten-free pasta.