Tuna Pasta Salad gives tuna a starring role in this flavorful, old-fashioned summertime classic pasta salad.
Tuna Pasta Salad
By Sue Lau | Palatable Pastime
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Tuna Pasta Salad is my recipe of the day. Summertime and old-fashioned salads seem to go hand in hand. (I updated this recipe today). I decided to share this recipe for tuna pasta salad. Tuna is a favorite of mine and has been since I was a kid. And of course I love fish. Also tuna as a salad is always popular. It seems everyone has their own favorite recipe for it. And this is mine. So if you haven’t found a fav recipe (yet), give this a try. Even if just to compare with your own.
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Notes for a Picnic
This is perfect for potlucks, picnics or serving at home or with lunch. Just remember to keep it chilled when outdoors. Place the bowl in a larger bowl of ice. And then pack it away just as soon as the meal service is finished so it doesn’t sit out. Since if on a picnic it should have been toted there in an ice cooler, putting it away should not be a problem. I think the thing that might happen to people is having so much fun eating and chatting with friends and family that they forget. Or if on a crowded picnic table it gets accidentally covered by a blown bag from burger buns or such, it gets hidden. The thing is, while adults are wary of things sitting out, kids might not be. So take care to see things are properly stored. If a kid can fall into a gorilla pit, a kid can most certainly pass by some food sitting out too long and take a bite.
It’s just things to consider with summer dining around- one need not be on a picnic- it can happen inside the home as well. Better safe than sorry. And now that I have bummed you out with all the scary stuff, hopefully we can just get on to enjoying this food (safely!). But y’all know me- I’m a Mom and Moms are worry-warts or grumpy grannies.
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Tuna Pasta Salad
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Tuna Pasta Salad
Ingredients
- 6 ounces uncooked macaroni cooked according to package directions
- 13 ounces canned water packed tuna, drained
- 1/2 cup chopped scallion
- 1/2 cup chopped celery
- 1/2 cup frozen peas add to pasta water last minute of cooking
- 2 hard-cooked eggs chopped
- 2 tablespoons sweet pickle relish
- 2 ounces white cheddar diced
- 2 ounce jar diced pimiento peppers with liquid
- 1/2 cup light mayonnaise
- 1 teaspoon Dijon mustard
Instructions
- Cook macaroni according to package directions, adding frozen peas to pot during the last minute of cooking, then drain.
- Stir together with remaining ingredients and chill before serving.
Notes
Nutrition
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Post has been updated from 6.09.16