In a world of light lunch salads and tired side dishes, this one stands out as a main event. Somewhere between a classic deli macaroni salad and a Mediterranean-inspired platter, this bold, chilled pasta salad blends vegetables, tuna, ham, and eggs into a single satisfying dish. Dressed in a creamy lemon-kissed sauce — or a lighter olive oil version, if you prefer — it offers a full meal in one bowl. Built to be flexible, it’s the kind of recipe you can adapt endlessly, and best of all, it gets even better after a few hours in the fridge.
Ingredients:
- 3 cups cooked pasta (bowties or macaroni work well)
- 1 cup cooked mixed vegetables (peas, carrots, celery, etc.)
- 1 can (5 oz) tuna, drained
- 1/2 cup canned sweet corn, drained
- 1/2 cup pitted olives, sliced
- 1/2 cup diced cooked ham
- 2 hard-boiled eggs, chopped
- 1/2 cup chopped cucumber
- 1 cup chopped romaine or iceberg lettuce
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard (optional)
- Juice of 1 lemon
- Salt and pepper to taste
Optional alternative:
Use olive oil and vinegar instead of the mayo-based dressing for a lighter, vinaigrette-style version.
Instructions:
- In a large bowl, combine the cooked pasta, vegetables, tuna, corn, olives, ham, eggs, cucumber, and lettuce.
- In a separate small bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the salad ingredients and mix gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving. The flavors improve as it chills.
Notes:
- You can easily omit or substitute ingredients depending on preference — swap tuna for chicken, use cherry tomatoes instead of cucumber, or add cooked beans for more protein.
- Best served cold. Ideal for potlucks, picnics, or a quick summer dinner.
