Ingredients and Weight:
- 1 box (16 ounces) elbow macaroni
- 1 can (12 ounces) tuna, drained, flaked
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
12 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine tuna, celery, carrots, onion, parsley, mayonnaise, sour cream, mustard, and Parmesan cheese.
- Season with salt and pepper to taste.
- Add cooked pasta to the bowl and stir to combine.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Cholesterol: 50 milligrams
- Sodium: 600 milligrams
- Carbohydrate: 30 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and flavorful
- Fresh and crunchy vegetables
- Versatile side dish or main course
User Comments:
- "This salad is so delicious and easy to make. I love the combination of flavors and textures."
- "Perfect for a summer BBQ or potluck. It's always a crowd-pleaser."
- "I added some chopped olives and capers for a tangy twist."
- "I love that it's a healthy and filling salad."
Special Precautions and Tips:
- Be sure to rinse the pasta well to prevent it from becoming sticky.
- Use fresh tuna for the best flavor.
- If desired, add additional vegetables such as chopped cucumbers or bell peppers.
