Instructions
Step 1: Cook the shell pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.
Step 2: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Step 3: Add the drained tuna, red onion, chopped eggs, celery, pickles, and peas to the bowl. Stir gently to combine.
Step 4: Add the cooked and cooled pasta to the bowl and mix until everything is evenly coated in the creamy dressing.
Step 5: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with fresh dill if desired.
Storage Information
Store the tuna pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a spoonful of mayo if it needs refreshing.
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