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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S. Ingredients:
12 ounces pasta shells or 12 ounces macaroni, cooked and drained |
12 ounces canned chunk albacore tuna, drained |
1 cup chopped celery |
1 cup frozen green pea, thawed |
1 1/2 cups mayonnaise (this amount is an estimate, you'll need enough to make the salad creamy) or 1 1/2 cups miracle whip (this amount is an estimate, you'll need enough to make the salad creamy) |
salt and pepper |
Directions:
1. Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
2. (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.
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