An easy and perfect cold dinner option, for warmer summer days, and the best leftovers for quick lunches or sides. This salad is filling, comforting, and refreshing- with fresh dill and all the crunchy goodness from crisp pickles and celery. I love this salad and my husband requests it regularly- it doesn’t last long in our house! Hope you love it too.
Classic Tuna & Egg Pasta Salad
Course: MainDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
20
minutesIngredients
1 lb rotini or elbow pasta
6 eggs, hard boiled, peeled and chopped
2 cups green beans, washed and trimmed
1/2 red onion, diced
3 celery stalks, diced
3 dill pickles, chopped very fine
2 (12 oz) cans tuna, drained
2 cups mayonnaise
2 tablespoons yellow mustard
a couple sprigs fresh dill, chopped
salt and pepper, to taste
Directions
- Cook pasta per package directions, drain and set aside.
- Hard boil eggs, I use this method: place eggs in pot of cold water with a tablespoon of salt, turn heat to high and bring to boil, Remove from heat and cover, for 14 minutes. Place eggs in colander and rinse in ice cold water. Peel and then chop.
- Chop green beans and boil in small pot for 5 minutes, drain and set aside.
- Dice celery and pickles, set aside.
- In small bowl, combine the mayo, mustard, dill, pickles, celery and salt and pepper. Mix well.
- In a large bowl mix everything together and toss gently until combined. Serve cold. Store in fridge in airtight container for up to 3 days. Enjoy 🙂