My mom often says, “I don’t cook. I do dishes.” Although it’s become a running joke in our family, this lady can certainly hold her own in a family full of cooks. Some of the most evocative food memories are from the simple dishes she would make for us from fresh baked bread to pot roast and most certainly, her line of salads.
Mom’s Tuna Pasta Salad is never measured, but there is always a heavy hand of zesty dill and creamy mayonnaise. This recipe comes together in less than 15 minutes even if you’re cooking the pasta right then and there. Be sure to keep it on hand for a quick weeknight dinner or pack it for lunch the next day. I’ve even been known to eat a bowl or two for breakfast!
- One (5-ounce) can of tuna (you can add 2 cans if you’re in the mood)
- 1/2 cup mayonnaise (I prefer Duke’s, but any will do!)
- 1 tablespoon prepared mustard or lemon juice
- 1 tablespoon fresh chopped dill (about 1-1 1/2 teaspoons dried dill)
- Capers, black pepper and salt, to taste
- One pound of pasta, cooked (whole grain, gluten free, whichever you like)
- In a large mixing bowl, mix together the tuna, mayonnaise, mustard or lemon juice, dill and to taste seasonings (capers, black pepper, salt) until smooth.
- Add in the cooked pasta and gently fold until everything is evenly distributed.
- Eat immediately or refrigerate overnight and serve.
Note: I am a HUGE fan of acidity. I’ll often add mustard, lemon juice and capers. Don’t be afraid to mix and match. Also, you can substitute traditional mayonnaise for a plant-based one to become allergy-friendly for those with an egg allergy.
What goes into your pasta salad? Is tuna the star or do you change it up? Let me know in the comments below and don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.