Summer Tuna Pasta Salad Food

SUMMERY HERBED TUNA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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QUICK SUMMER TUNA PASTA SALAD

Steps:

• PASTA: prepare the pasta according to package directions. Drain and allow the pasta to cool.
• DRESSING: Add all the ingredients for the dressing in a mason jar, screw on the cap and shake until the ingredients are well combined. Start with 1 teaspoon of sugar, taste and adjust as desired with additional sugar, salt, and pepper.
• SALAD: Add all the ingredients for the salad in a large bowl if you plan on serving all of it right away. If not, I suggest combining everything but the arugula and tossing with the salad dressing. Add the arugula right before serving.

SUMMERTIME TUNA PASTA SALAD

Steps:

• In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

SUMMER TUNA & PASTA SALAD

Steps:

• Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
• Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.

SUMMER PASTA SALAD WITH TUNA

Steps:

• Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
• In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
• Drain the tuna well and flake into the bowl.
• Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
• Thoroughly mix the salad and chill if desired.
• Serve in bowls or on a bed of lettuce.

TUNA PASTA SALAD

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

Steps:

• Cook and drain pasta, let cool for a few minutes.
• In a large bowl, add pasta, tuna and spices, stir until tuna and seasonings are distributed evenly.
• Add salad dressing and Miracle whip, stir until mixed well.
• Let sit in fridge for a few hours prior to eating for best taste.

TUNA PASTA SALAD

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.

TUNA PASTA SALAD

Steps:

• Whisk together mayo and lemon juice in a large bowl.
• Add all remaining ingredients and toss to combine.
• Season with salt and pepper to taste.