Creamy Veggie Tuna Pasta Salad Recipe By Tasty Food

CREAMY AND HEALTHY TUNA PASTA SALAD

Steps:

• Cook the pasta according to package directions, then drain and set aside in a large bowl to cool.
• Place all sauce/dressing ingredients into a blender or food processor and pulse until smooth and well combined. Taste and adjust the seasoning.
• Pour the sauce over the pasta, and stir in the celery, peas, and tuna. Mix with a spatula until nicely coated. Divide into bowls and enjoy!

TUNA PASTA SALAD

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold water to cool the pasta. Let stand 5 minutes.
• Whisk together the mayonnaise, sour cream, lemon juice, parsley, salt, garlic powder, and pepper in a large bowl. Add the pasta, tuna, peas, celery, bell pepper, and onion. Gently fold together until well coated, making sure not to break up the tuna too much.
• Cover and refrigerate for 30 minutes. Spoon into a serving bowl lined with lettuce leaves. Top with chips just before serving.

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
• Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
• Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
• Pour the dressing over the pasta salad and toss until well coated.
• Garnish with the celery leaves and serve immediately.
• Enjoy!

CREAMY PASTA SALAD WITH TUNA AND VEGETABLES (LOW FAT)

Steps:

• Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside.
• In a medium bowl whisk all dressing ingredients.
• Pour dressing over salad ingredients and stir well.
• Refrigerate, covered, at least 2 hours before serving.

TUNA VEGGIE PASTA SALAD

Steps:

• Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies). Zest the lemon into the bowl. Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it). Add the garlic and basil. Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa). Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven). Start chopping the veggies as chunky or fine as you want. Throw them in the bowl with the dressing as you go. When you're done with the veggies, add the pepporicini slices and olives. Then add the well drained tuna and mix everything together just until the dressing is totally incorporated. Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't) accordingly. Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly (and as gently as possible). Let it chill in the fridge for a couple hours and enjoy!

CREAMY TUNA PASTA SALAD

Steps:

• Cook pasta according to package. Rinse with cold water and drain well.
• Meanwhile, combine tuna, celery, and onion in large bowl.
• In smaller mixing bowl, combine mayo, parsley, lemon juice, salt, pepper, and dry mustard.
• Add pasta to tuna mixture. Spoon mayo mixture over tuna and stir until well blended.
• Refrigerate 3 hours or until chilled.

TUNA & VEGGIE PASTA SALAD

Steps:

• Cook the pasta in water with a dash of salt.
• Combine all other ingredients in a large bowl with a lid.
• When pasta is cooked through, drain and rinse in cold water.
• Add pasta to other ingredients & mix thoroughly.
• Let sit in fridge for several hours before serving.
• May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!

CREAMY TUNA-PASTA SALAD

Steps:

• Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk.
• Cook and drain pasta as directed on package.
• Rinse with cold water; drain.
• Mix pasta and remaining ingredients in medium bowl.
• Toss with dressing mixture.
• Cover and refrigerate at least 1 hour to blend flavors.