Tuna Noodle Salad is a classic, comforting dish that combines tender pasta, flaky tuna, and crisp vegetables for a light yet filling meal. It’s a perfect go-to for summer picnics, potlucks, or even a simple weeknight dinner. The creamy dressing, flavored with a hint of tanginess, ties the dish together, while the addition of peas, celery, and onions gives it a fresh crunch. You can make this salad ahead of time, as the flavors get even better after chilling, making it a great meal-prep option.
Ingredients:
- 8 oz egg noodles, cooked and drained
- 2 cans (5 oz each) tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Cook the egg noodles according to the package directions. Drain and rinse under cold water, then set aside to cool.
- In a large mixing bowl, combine the cooked noodles, flaked tuna, thawed peas, chopped celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, salt, and pepper until smooth and well-combined.
- Pour the dressing over the noodle mixture and toss gently until everything is evenly coated.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Garnish with fresh parsley, if desired, and serve cold.
Enjoy this refreshing Tuna Noodle Salad as a main dish or a side!
