tuna pasta salad

Ingredients

• 1 pound pasta (rotini, penne, or farfalle recommended)
• 2 (6 ounce) cans tuna in water, drained well
• 1/2 cup mayonnaise
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water; set aside.
2. In a large bowl, combine the drained tuna, mayonnaise, celery, red onion, and sweet pickle relish.
3. Add the cooked pasta to the bowl and toss to coat evenly.
4. Stir in lemon juice, black pepper, and salt. Taste and adjust seasoning as needed.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• For a creamier salad, add 1/4 cup of plain Greek yogurt.
• To prevent the pasta from sticking together, toss with a little olive oil after draining.
• This salad is best served chilled.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.