
This creamy tuna pasta salad is a simple, satisfying dish packed with tender pasta, flaky tuna, sweet peas and carrots, and a tangy mayonnaise dressing. It's a great make-ahead recipe for summer lunches, potlucks, or easy family dinners.
Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions. During the last 5 minutes of cooking, add the frozen peas and carrots. Drain everything well, then rinse under cold water to stop the cooking and cool the pasta. Set aside until fully drained.



In a large mixing bowl, whisk together the mayonnaise, milk, spicy brown mustard, black pepper, and garlic powder until smooth. Stir in the sweet pickle relish, diced red onion, and drained tuna, breaking the tuna into bite-size flakes as you mix.



Add the cooled pasta and vegetables to the bowl and toss until evenly coated with the dressing. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. Stir before serving and adjust with a splash of milk if the salad has thickened too much.



For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt. If you do not have peas and carrots, use frozen mixed vegetables instead. Store covered in the refrigerator for up to 3 days, and stir before serving to redistribute the dressing.




