Tuna Rotini Salad Food

TUNA ROTINI SALAD

Steps:

• Boil Rotini noodles according to package directions.
• Rinse in cold water to cool.
• Blend thoroughly tuna, mayonnaise, vegetable soup mix, carrots, celery and black olives.
• Serve immediately, or place in refrigerator to cool and serve cold.
• If refrigerated for a couple hours, you may need to add more mayo or a little milk to make this creamy.
• Enjoy!

THE BEST TUNA SALAD

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 ROTINI

Steps:

• Preheat oven to 350°F.
• Boil the pasta following the instructions on the package.
• Drain the pasta, then return it to the pot and mix in the Cream of Mushroom soup, tuna, half of the parmesan cheese, and about 2/3 of the cheddar cheese.
• Pour the mixture into a 9x13 glass dish, then sprinkle the remaining cheeses and bread crumbs over the top.
• Cook at 350°F for 15 minutes, then (optionally) turn on the broiler for a couple minutes to brown the top, watching it closely to make sure it doesn't burn.

GREEK ROTINI SALAD

Steps:

• Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
• Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
• Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.

ROTINI SALAD

Steps:

• Place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• In a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.Heat until sugar dissolved, and blend well,
• When the sauce cools, pour over veggies, and refrigerate for an hour. Serves 8-10.