Tuna Pasta Salad (Printable Version)

# What You'll Need:

→ Pasta

01 - 8 ounces rotini or fusilli pasta
02 - 1 teaspoon salt for pasta water

→ Protein

03 - 12 ounces solid white albacore tuna, drained and flaked
04 - 2 hard-boiled eggs, diced (optional)

→ Vegetables

05 - 1 cup diced celery
06 - 1 cup diced red bell pepper
07 - ½ cup green peas
08 - ¼ cup thinly sliced green onions

→ Dressing

09 - ½ cup mayonnaise
10 - ½ cup sour cream or Greek yogurt
11 - 1 teaspoon dried dill
12 - 1 teaspoon dried basil
13 - ½ teaspoon salt, plus more to taste
14 - ¼ teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
02 - Open the tuna and flake it into small pieces with a fork. Set aside.
03 - In a large mixing bowl, combine the cooled pasta, flaked tuna, diced hard-boiled eggs, celery, bell pepper, peas, and green onions. Stir gently to mix evenly.
04 - In a separate bowl, whisk together mayonnaise, sour cream, dried dill, dried basil, salt, and black pepper until smooth and well combined.
05 - Pour the dressing over the pasta mixture. Toss gently until all ingredients are coated evenly with the dressing.
06 - Taste and adjust seasoning with additional salt if needed. Serve chilled or at room temperature.

# Helpful Notes:

01 - Rinsing pasta after cooking stops the cooking process and prevents mushiness, which is essential for pasta salads.
02 - Storing dressing separately and combining just before serving helps maintain salad freshness if preparing ahead.