A great summertime Pasta Salad Recipe.
Summer is perfect for light lunches and dinner options. A Pasta Salad is easy to prepare when you want something light after spending the day outdoors.
SUMMER TUNA PASTA SALAD
Ingredients:
- 4 (5 oz.) Cans Solid White Premium Tuna in water
- 1 Pound Medium Shells Pasta
- 2 Cups Frozen Sweet Petite Peas, thawed
- 1 Cup Red Onion, diced
- 1 (4 oz.) Jar Diced Pimentos
- 2 Cups Mayo
- 1/4 Cup Milk
- 1 (8 oz.) Jar Dill Relish
- 1/2 Tablespoon Black Pepper
Directions:
1. Drain the Tuna and place it in a large mixing bowl. Using a fork, flake the Tuna so you don’t have any big chunks.
2. Add the Diced Onion, Peas and Pimentos into the same bowl. Set aside.
3. Prepare the Pasta according to the directions for al dente Pasta. While the Pasta is cooking, make the Pasta Dressing. In a medium bowl whisk together the Mayo, Milk and Pepper. Stir in the Dill Relish. Set aside.
4. Once the Pasta is done, pour the Pasta into a colander and rinse under cold water to stop the cooking process, then thoroughly drain the Pasta.
5. Reserve about 1 Cup of the Dressing in a separate container. Add the drained Pasta and the remaining Dressing to the bowl with the Tuna and Veggies. Gently fold everything together, ensuring everything is coated with the Dressing. Cover and refrigerate the Pasta for at least an hour to allow the flavors to marry and the the Pasta to chill. Stir once again just prior to serving. The Pasta often soaks up some of the Dressing so this is why I reserve a cup of the Dressing so it can be added just prior to serving if you feel you need more Dressing. If your Pasta seems just fine after refrigerating it, save the Dressing for any leftovers you may have. Sometimes the next day it is nice to add it in, to ensure your leftover Tuna Pasta Salad is nice and creamy.
Recipe by: Hot Dish Homemaker