Tuna Salad with Pasta (Print Version)

# Ingredients:

→ Base

01 - 3.5 ounces uncooked elbow macaroni
02 - 7 ounces of tuna in a can, liquid removed

→ Vegetables

03 - Half of a red onion
04 - Three big radishes (optional)
05 - One medium Lebanese cucumber
06 - A fourth of a cup of small pickles or gherkins
07 - Half a red bell pepper

→ Dressing

08 - One-third cup of light mayo
09 - One teaspoon of mustard
10 - One-third cup of light sour cream
11 - Half a teaspoon of black pepper
12 - A tablespoon of freshly squeezed lemon juice
13 - Half a teaspoon of salt

# Instructions:

01 - Boil pasta based on the instructions on the box until it’s al dente. Drain, rinse under cold water, and let it cool down.
02 - Stir together the sour cream, mustard, mayo, lemon juice, salt, and black pepper until smooth.
03 - Add the drained tuna and diced veggies into a big mixing bowl and blend them with the dressing.
04 - Toss the cooled pasta into the mixture and stir until it’s well combined. Eat right away, or store it for your weekly meals.

# Notes:

01 - Perfect for prepping meals ahead of time
02 - You can swap out the veggies for your favorites
03 - Stays fresh in the fridge for up to three days

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