Monday, June 8, 2015

Tuna Pasta Salad


























How old must this recipe be? I think we've all had it growing up because it was both economical and delicious. It's versatile too because you can add different things to it. Sometimes I boil some eggs and chop them up in this salad for a different taste. I have added a little cheddar cheese at times. I've served it warm and chilled. But this one I kept pretty basic and for lunch today I'm am having it with some buttery club crackers. So good.


Tuna Pasta Salad

1 (12 oz) can tuna, drained (regular or albacore)
1 box (12 oz) small shell pasta
1 cup frozen peas
1/4 small onion, chopped
1/4 cup celery, chopped
1 1/2 cup mayonnaise (add more or less to make it creamy)
1 teaspoon of fresh dill weed
salt and pepper to taste

Cook pasta in boiling salted water until al dente. Drain. 


























In a large bowl place the sliced onions, celery, peas, drained pasta, and drained tuna. In a separate bowl, mix the mayo and dill weed. Stir into pasta mixture. Serve warm or chilled.

Optional ingredients: Chopped hard boiled eggs, shredded or cubed cheddar cheese, green pepper, tomatoes, etc.












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