Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente.
Step 2: Drain the pasta and rinse under cold water to cool completely.
Step 3: In a large mixing bowl, combine the cooled pasta, drained tuna, cucumber, peas, red onion, sliced eggs, and parsley.
Step 4: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and paprika.
Step 5: Pour the dressing over the pasta mixture and toss gently until evenly coated.
Step 6: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to blend.
Step 7: Garnish with extra parsley and paprika before serving if desired.
Storage and Reheating Tips
Store Creamy Tuna Pasta Salad in an airtight container in the refrigerator for up to 3 days.
Stir before serving, as the dressing may thicken slightly during storage.
This pasta salad is best served chilled and is not suitable for reheating.
Continue on the next page