Josephines Tuna Pasta Salad Food

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TUNA PASTA SALAD



Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

  • Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
  • While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
  • Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

TUNA PASTA SALAD



Tuna Pasta Salad image

My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall.

Provided by Tropical Texan

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (12 ounce) can tuna in vegetable oil
1 (16 ounce) bag tri-colored rotini pasta
1 1/2 cups hellman's or duke's mayonnaise
1 (14 ounce) can chicken broth
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped yellow sweet onion (finely)
2 teaspoons dried dill weed
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lemon juice

Steps:

  • In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
  • In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
  • Add pasta to mayonnaise mixture.
  • Drain can of tuna completely and add to pasta.
  • Add chopped onions, celery, and carrots.
  • Stir well until everything is combined.
  • Refrigerate for at least two hours; add salt to taste and stir.

Nutrition Facts : Calories 971.2, Fat 38.9, SaturatedFat 6.1, Cholesterol 38.2, Sodium 2451.5, Carbohydrate 111.2, Fiber 4.7, Sugar 9.8, Protein 43.1

SIMPLE TUNA PASTA SALAD



Simple Tuna Pasta Salad image

Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S.

Provided by PanNan

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

12 ounces pasta shells or 12 ounces macaroni, cooked and drained
12 ounces canned chunk albacore tuna, drained
1 cup chopped celery
1 cup frozen green pea, thawed
1 1/2 cups mayonnaise (this amount is an estimate, you'll need enough to make the salad creamy) or 1 1/2 cups Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)
salt and pepper

Steps:

  • Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
  • (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.

Nutrition Facts : Calories 321, Fat 2.8, SaturatedFat 0.6, Cholesterol 23.8, Sodium 278.6, Carbohydrate 49.1, Fiber 4.1, Sugar 4.1, Protein 23.2

PENNE AND TUNA PASTA SALAD



Penne and Tuna Pasta Salad image

I was in search for a pasta salad that had tuna in it....I came across a recipe that I thought would be perfect but made so many changes I had to post it as a new recipe. I hope you like this recipe as much as I did. Cook time equals cook time for pasta. Prep time is the time it takes to assemble the rest of the ingredient with the cooked pasta.

Provided by cervantesbrandi

Categories     Lunch/Snacks

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups penne pasta
1 (6 ounce) can tuna (I used the kind in the pouch)
2 celery ribs (cut in half lengthwise and chopped)
1/2 small white onion (chopped)
1/3 cup mayonnaise
1 teaspoon yellow mustard
1/3 cup frozen peas (thawed)
1 teaspoon apple cider vinegar
1/4 teaspoon celery salt (or to taste, I add a little under 1/2 tsp)
black pepper

Steps:

  • Cook the penne according to the package instructions. Strain the water and set aside to cool, or run under cold water.
  • In a large bowl mix the rest of the ingredients. Fold in the penne until the pasta is completely mixed inches.
  • Enjoy!

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