Cold Tuna Pasta Salad
This is a simple, good old fashioned Cold Tuna Salad Recipe.
I am really going back to the basics with this one, as I think it should be.
Some people drown their cold pasta salads or potato salads in far too much dressing. I like to go light so you can taste the flavors of the ingredients not just the dressing.
This truly is so easy to make, prepare all your ingredients while the Pasta is cooking and then simply assemble and refrigerate.
Make this in the morning and serve this for a light lunch or dinner. I like to go to the old fashioned bakery in my area and pick up clover leaf rolls to serve with this dish. A little nostalgic I know but…sticking with the theme!
COLD TUNA PASTA SALAD
- 4 (5 oz.) Cans Tuna, drained
- 12 Ounces uncooked Rotini Pasta
- 3/4 Cup Celery, finely diced
- 1 Cup Frozen Peas, thawed
- 3/4 Cup Green Onions, diced
- 1 & 1/2 Cups Mayo
- 3 Tablespoons Distilled White Vinegar
- 1 & 1/2 Tablespoons Sugar
- Freshly Ground Black Pepper
1. Cook the Pasta according to package directions. Drain well and set aside to cool.
2. In a small bowl, whisk together the Mayo, Sugar and Vinegar. Give your Pepper Mill a few twists over the dressing and whisk it again to combine.
3. In a large bowl, add the cooled Pasta, Celery, Peas, Green Onions and the Tuna.
4. Pour the Dressing over all in the bowl, then give your Pepper mill a few good turns over all the ingredients and fold everything together using a spatula.
5. Refrigerate the Tuna Salad in a covered container for at least 2 hours prior to serving.
Recipe by: Hot Dish Homemaker