THE BEST TUNA PASTA SALAD
Creamy, crunchy, and flavorful, this is the BEST Tuna Pasta Salad you've ever had. Easy to make, it goes great with all your favorite dishes.
Provided by Dina
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Fill a small pot of lukewarm water and place 3 large eggs inside. Make sure the eggs are completely submerged. Let it the water come to a boil. Then turn the heat off, cover with a lid, and set your timer for 8 minutes.
- Carefully transfer the hard-boiled eggs to an ice bath and peel the eggs once they're cooled.
- Then chop the eggs into fine pieces.
- Now cook 12 oz of elbow macaroni in Pot of water al dente. Make sure to Salt the water really well.
- Drain 2 (5 oz) cans of albacore tuna and place the fish into a large bowl along with 1/4 cup chopped onion, 3/4 cup mayonnaise, 1/4 tsp black pepper, a Pinch of salt, 1 chopped stalk celery, 2 tbsp chopped dill. 
- Mix everything together until it's all well combined. Serve chilled
Nutrition Facts : Calories 363 kcal, Carbohydrate 33 g, Protein 15 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 251 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THE BEST TUNA PASTA SALAD
Hands-down this is The Best Tuna Pasta Salad I've ever had! It's a cold pasta salad with Mediterranean flavors and features whole chunk light tuna (packed in water), peas, celery, green onions, tomatoes, kalamata olives, pepperoncini and parsley.
Provided by Deborah
Categories Salads
Time 25m
Number Of Ingredients 19
Steps:
- In a large pot of salted boiling water, cook pasta according to the package directions or until al dente, rinse under cold water and drain.
- Place the peas in a colander and pour boiling water over them. Drain and set aside to cool.
- In a small bowl whisk the mayonnaise and Italian Vinaigrette until well blended. (If you don't have bottled Italian dressing and don't want to make a large batch of fresh dressing, you can whisk the mayonnaise with 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano and 1/4 teaspoon dried basil)
- Place the tuna in a large bowl. With a fork, break up the tuna.
- Add the pasta, celery, green onion, and peas. Pour the mayonnaise dressing over the ingredients and gently toss to coat the ingredients well. Mound on a platter and top with the chopped tomatoes, kalamata olives, parsley and pepperoncini.
- Toss all ingredients together just before serving so the tomatoes won't get soggy.
- Combine the vinegar, oregano, lemon juice, garlic, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
- Set aside for 5 minutes to marinate the oregano and basil.
- Add the olive oil in a slow thin stream, whisking constantly to combine.
- If you're in a hurry, just add all of the ingredients to a glass jar with a lid and shake to combine.
Nutrition Facts : Calories 413 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 473 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
BEST TUNA PASTA SALAD
Shell pasta, hard boiled eggs, tuna, celery and peas are tossed with a dill infused mayonnaise dressing in this classic pasta salad that is always a hit at potlucks and barbecues.
Provided by Danelle
Categories Salads
Time 40m
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk together the ingredients for the dressing, set aside.
- Cook pasta according to package directions. Rinse under cold water and drain. Add pasta, along with eggs, tuna, frozen peas, celery and pepper to a large bowl and toss to combine. Add dressing and stir gently until well coated.
- Cover and refrigerate until serving. Just before serving, stir in fresh parsley. Reseason with additional salt and pepper, if needed.
Nutrition Facts : Calories 355 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 11 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 403 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
TUNA PASTA SALAD
Share the love. You can easily multiply this recipe 2, 3 or 4 times to feed a few or many more. With the mix of textures, you can make a day early and add the spinach up to 2 hours before guests arrive.
Provided by Food Network
Time 25m
Yield 6-8 Servings
Number Of Ingredients 12
Steps:
- Drain tuna and reserve oil. Bring a large saucepan of water to a boil over high heat. Stir in pasta and cook until just done, about 8 minutes. Pour into a colander and drain under cool running water. Place reserved oil in a large bowl. Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine. Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine. Serve immediately or cover and chill for up to 2 hours.
TUNA PASTA SALAD
Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.-Pat Kordas, Nutley, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.
Nutrition Facts : Calories 551 calories, Fat 35g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 709mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
TUNA-MACARONI SALAD
Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
- In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g
TUNA MACARONI SALAD
You'll crave this salad once you try it, this also works well with chicken in place of the tuna, please do not omit the sweet pickles they *make* this salad! adjust all amounts to suit taste, plan ahead this needs to chill before serving, cooking time is chilling time
Provided by Kittencalrecipezazz
Categories Tuna
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
- Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
- In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
- Season with black pepper to taste.
- Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
- Cover and chill at least 3 hours before serving (the longer chilling time the better!).
SPEEDY TUNA PASTA SALAD
A quick pasta using leftovers from the night before. Makes a great packed lunch
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Microwave the cooked penne according to pack instructions. Tip into a bowl. Mix through the remaining ingredients (the warm pasta will really soak up the flavours). If using chilled leftover pasta, simply mix everything together - it will still taste great. Can be kept in the fridge for up to 3 days.
Nutrition Facts : Calories 238 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.96 milligram of sodium
BEST TUNA SALAD EVER
I adapted this recipe from Better Homes and Gardens, and it's the best I've ever had. Just enough crunch, just enough mayo. It's perfect! I like to serve this in pita pockets with a little lettuce.
Provided by KissKiss
Categories Lunch/Snacks
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tuna, celery, green onions, and water chestnuts.
- In a separate bowl, stir together mayonnaise, lemon juice, dill, and salt. Fold mixture into tuna mixture.
- Chill for a couple hours, covered.
Nutrition Facts : Calories 206, Fat 8.7, SaturatedFat 1.5, Cholesterol 34.5, Sodium 513, Carbohydrate 14.6, Fiber 1.4, Sugar 3.4, Protein 17.4
EASY TUNA PASTA SALAD
A simple tuna pasta salad with bright flavors.
Provided by Matthew Francis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
- Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
- Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 53.6 g, Cholesterol 133.5 mg, Fat 27.2 g, Fiber 3.6 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 512.5 mg, Sugar 6.9 g
TUNA PASTA SALAD
I love this salad for a light lunch or as one of the salads when I have a buffet-type meal. Any kind of tuna works well, but I usually use light tuna in oil for this recipe. Light mayonnaise can be used for this recipe. It tastes best when made ahead.
Provided by Pesto lover
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta until al dente. Immediately cool in cold water.
- Drain tuna. Mix with next 8 ingredients.
- Mix tuna mixture into pasta. You may need a little more mayonnaise.
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