Tuna Pasta Salad
Flaky tuna, crunchy bits of red onion, and peppers tossed with freshly cooked pasta in a creamy, tangy dressing make for a colorful Tuna Pasta Salad.
Servings: 6
Ingredients
- 16 ounces mini penne elbow, or small shell pasta
- 1¾ cups mayonnaise
- 4 tablespoons juice from dill pickles or jarred jalapenos
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- 21 ounces tuna in water well-drained
- 3 red or yellow bell peppers chopped small
- ⅔ cup sliced olives about (1) 3-4 ounce can
- ¾ cup dill relish or jarred sliced jalapenos chopped fine
- ½ small red onion about ½ cup finely chopped
- ¼ cup fresh cilantro or parsley chopped small
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
- In a large mixing bowl, whisk together mayonnaise, pickle or jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta.
- Add the tuna, bell peppers, olives, pickle relish or chopped jalapeno, onion, and parsley. Stir again to mix well.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
Not a fan of tuna? This salad is terrific with chicken too.
Nutrition
Calories: 861kcal · Carbohydrates: 63g · Protein: 30g · Fat: 54g · Saturated Fat: 8g · Polyunsaturated Fat: 30g · Monounsaturated Fat: 13g · Trans Fat: 0.1g · Cholesterol: 63mg · Sodium: 1656mg · Potassium: 547mg · Fiber: 5g · Sugar: 6g · Vitamin A: 2423IU · Vitamin C: 79mg · Calcium: 59mg · Iron: 4mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!