Creamy Cold Tuna Noodle Casserole Salad with Peas
This Cold Tuna Noodle Casserole Recipe turns a classic comfort food into a light and delicious pasta salad loaded with tuna, fresh dill, peas and cheddar cheese! Ready in about 15 minutes!
Servings: 8
Ingredients
- 1 tablespoon dijon mustard
- 2 tablespoon fresh chopped dill
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup mayonnaise, such as Hellman's
- ¼ cup sour cream (preferably full fat)
- ½ teaspoon celery seed
- 1 minced or grated garlic clove
- 2 teaspoon apple cider vinegar
- 8 oz (½ lb) shells pasta
- 1 5 oz can albacore tuna, drained
- 2 stalks celery, diced
- ½ cup frozen peas
- ½ small red onion, diced
- 1 8 oz block sharp cheddar cheese, shredded
Instructions
- Blanch peas in boiling water for 30 seconds, and transfer to ice bath, then drain. (or optionally defrost fully and drain). 2. Cook pasta according to package instructions for al dente, drain, and rinse well with cold water. 3. Add mayonaise, sour cream, dijon mustard, chopped dill, salt, pepper, celery seed, garlic, and vinegar to a medium bowl, and whisk to combine. Set aside. 4. Add cooked noodles, diced onion, celery and peas to a large bowl. 5. Add prepared dressing, and stir well to coat. 6. Fold in cheese and drained tuna. 7. Garnish with additional fresh dill if desired, and serve. Optional: Top with butter toasted panko breadcrumbs or crushed potato chips.