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
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.
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
BEST TUNA PASTA SALAD
This is THE BEST Pasta salad I have ever eaten! A recipe I made up myself--delicious flavor combination--give this one a try!
Provided by chris_tam
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fx pasta according to package directions.
- Combine in a small bowl: lemon juice, oil from sun-dried tomato can, vinegar, minced garlic, Greek seasoning, salt and pepper to taste, red pepper flakes and stir to combine flavors.
- Add marinade to drained pasta and stir in drained tuna fish, Sun dried tomatoes, chopped bell pepper and Parmesan cheese.
- Serve immediately or put in the refrigerator for a couple hours either way is good.
- Note: This is a recipe I created you may want to vary spice measurements to your liking.
Nutrition Facts : Calories 688.6, Fat 15.1, SaturatedFat 3.3, Cholesterol 43, Sodium 614.9, Carbohydrate 104.3, Fiber 4.4, Sugar 1.4, Protein 43.9
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