AUTOPLAY
Veggie Loaded Tuna Pasta Salad
8 steps
What you’ll need
2 cups
Mayonnaise
2 tablespoons
Yellow Mustard
1 teaspoon
Black Pepper
1/2 cup pickles, chopped
Sweet Pickles
1 pound
Elbow Noodles
1/3 cup
Sweet Pickle Juice
1 tablespoon
Sugar
1 cucumber diced
Cucumber
1/2 cup celery, chopped
Celery Stalks
Half of a Juiced Lemon
1 teaspoon + more if needed
Kosher Salt
1 red pepper, diced
Red Bell Pepper
2-3 tablespoons, roughly chopped
Fresh Dill
Boil the noods according to box instructions.
1. Boil the noods according to box instructions.
1
Rinse thoroughly with cold water to stop the cooking process.
2. Rinse thoroughly with cold water to stop the cooking process.
2
Add the diced sweet pickles, celery, red pepper, cucumber and hard boiled egg and mix well.
3. Add the diced sweet pickles, celery, red pepper, cucumber and hard boiled egg and mix well.
3
Drain the tuna, flake with a fork and add to the mixture. Mix well.
4. Drain the tuna, flake with a fork and add to the mixture. Mix well.
4
Whisk together mayo, sweet pickle juice, lemon juice, yellow mustard, sugar, salt & pepper.
5. Whisk together mayo, sweet pickle juice, lemon juice, yellow mustard, sugar, salt & pepper.
5
Add the wet ingredient mixture to the dry. Mix well.
6. Add the wet ingredient mixture to the dry. Mix well.
6
Finish the dish with fresh dill and lemon zest! It’s a must.
7. Finish the dish with fresh dill and lemon zest! It’s a must.
7
Best served after being chilled for an hour or overnight!
8. Best served after being chilled for an hour or overnight!
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