12oz.rotini pasta, (or any short pasta) about 4 cups
6oz.(170g)canned tuna packed in water, drained and flaked
1ribcelery, finely chopped
1/3cupred onion, finely diced
2hard-boiled eggs, chopped (optional)
Dressing:
1 1/2cupsmayonnaise or salad dressing, *see Note 1
1 1/2Tablespoonsketchup
3Tablespoonssour cream
1 1/2teaspoonspaprika
1 1/2Tablespoonwhite vinegar
Salt and pepper, to taste
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Instructions
Cook pasta to al dente. Drain well, then rinse with cold water until cooled.
While pasta is cooking, prepare the celery, red onion and hard-boiled eggs, if using. Mix the dressing by combining all the dressing ingredients and mixing well.
Place the rinsed, cooled pasta into a large bowl. Add the tuna, celery, red onion, eggs and dressing and stir well to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours before eating. *Taste before serving and season with additional salt and pepper, to taste.
Refrigerate well-covered. Will keep 3-4 days in the fridge. If salad thickens as it sits, add a splash of milk to the bowl and stir in to loosen.
Notes
I actually prefer jarred salad dressing (aka Miracle Whip) with this salad, as I love the tangy flavour and lighter taste. You can use any mayonnaise or salad dressing you prefer here.
Variations: Change it up by adding a bit of shredded cabbage to the bowl.Nutritional information based on using regular Miracle Whip, tuna packed in water and light sour cream. It does not include optional eggs. You can reduce fat and calories further by using a lighter Miracle Whip and/or fat-free sour cream.