Tuna Pasta Salad Recipe
Patsy Said:can anyone recommend a good recipe for tuna pasta salad?
We Answered:Pasta Salad.
1 lb pasta - shape of your choice
1 or 2 carrots, peeled and diced
1 small cucumber, cut into bite-sized pieces
1 red pepper, cut into dice
1 - 2 cups cut up meat, poultry, or fish (salmon has body and works well)
1 large tomato, cut up OR a cup of split cherry tomatoes
Any additional vegetables you like
1 cup frozen peas
1 envelope Good Seasons Italian dressing, mixed with vinegar and good olive oil
Grated parmesan cheese to add on top.
Bring water to a boil and toss in the pasta to cook for the directed time. While you're boiling the water and the pasta cut up all of your vegetables and the protein and mix the dressing.
When the pasta is done cooking pour the frozen peas into your colander and then pour the pasta and it's water over the peas. The boiling water will defrost them but leave the peas with body.
Mix this in with the other vegetables and cut up protein.
Pour the prepared dressing over this to taste, some like it wetter than others. Add the parmesan to top.
Leo Said:Does anyone have the Tuna Skroodle pasta salad recipe that Souper Salad has? It's not on their website. HELP
Check the above web site, there is a long list, you might find it there ...
Darren Said:Do you have a good recipe for Tuna Pasta Salad?
We Answered:ARTICHOKE TUNA PASTA SALAD
1 (12 oz.) pkg. lg. shells pasta
1 (14 3/4 oz.) jar marinated artichoke hearts
1 med. red onion, chopped
2 med. tomatoes, cut into bite size wedges
1 (12 1/2 oz.) can tuna packed in spring water
1/2 c. Newman's Own salad dressing
Salt and pepper
Following package directions, cook pasta in a large kettle of boiling water, salted if desired until al dente. Drain, rinse with cold water and drain again. Turn in to a large bowl. Drain artichokes, combine with pasta. Add chopped red onion, tomato wedges, flaked tuna and toss with salad dressing. Cover and refrigerate for at least 4 hours or until next day. Before serving season with salt and pepper to taste. Makes 4 to 6 servings
CREAMY TUNA AND PASTA SALAD
1 (1 lb.) can white kidney beans (drained and rinsed)
3 cloves garlic
1/4 tsp. salt
1 c. plain low-fat yogurt
3 tbsp. olive oil
2 tsp. lemon juice
12 oz. tri-color corkscrew-shaped pasta, macaroni or pasta shells
1 (6 1/2 oz.) can light or white tuna in water (drained and flaked)
2 tbsp. parsley (minced)
1 (10 oz.) pkg. frozen Italian green beans (thawed and drained)
1 med. red onion (halved and thinly sliced)
Puree kidney beans with yogurt, oil, garlic, lemon juice and salt in a food processor or in an electric blender at high speed until smooth, about 1 minute. Transfer to a large bowl and set aside.
Cook pasta according to package directions, adding green beans during last 4 minutes of cooking. Drain and rinse the pasta and green beans, then add the dressing along with tuna and onion. Toss gently to mix and sprinkle with parsley. Serves 4.
CREAMY TUNA PASTA SALAD
1 (10.4 oz.) pkg. Kraft Rancher's Choice pasta salad
1 (6 1/2 oz.) can tuna, drained, flaked
1/2 c. (2 oz.) natural Kraft mild Cheddar cheese, cubed
1/2 c. celery slices
1 hard-cooked egg, chopped
Prepare pasta salad as directed on package, adding remaining ingredients with spice pack. Chill. Stir in bacon bits just before serving. 6 servings
TUNA PASTA SALAD
6 oz. noodles (spinach or the tri-colored spiral)
1/2 c. sliced green onions
1/2 c. yellow or green pepper strips
1/2 c. sliced ripe olives
1 c. halved cherry tomatoes
1 carrot, shredded
2 (6 1/2 oz.) cans chunk light tuna, drained & flaked
1/2 c. vegetable oil
3 tbsp. white vinegar
2 tbsp. lemon juice
3 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1 green onion, cut into 1" pieces
1 lg. clove garlic
Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with the 1/2 cup green onions, pepper strips, olives, tomatoes, carrots and tuna; set aside.
Combine oil and remaining ingredients, except lettuce leaves. Put in an electric blender and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours. Stirring occasionally. Spoon over lettuce leaves using a slotted spoon
PASTA TUNA SALAD
1 head broccoli
1 c. bacon
1 c. Cheddar cheese
1/2 sm. onion, chopped
8 oz. pkg. pasta (spiral)
Frozen peas (sm. box)
1 can tuna (sm.)
1 1/2 c. Miracle Whip
3/4 c. sugar
3 tbsp. vinegar
Salt and pepper
Cut broccoli into small pieces. Cook and crumble bacon. Shred Cheddar cheese, chop onion. Cook pasta. Defrost peas. Shred carrot. Drain tuna. Mix dressing ingredients. Combine with salad ingredients. Refrigerate overnight or at least 3 hours. Other vegetables may be added as desired such as cauliflower, etc
We Answered:the way i do it is boil the noodles (3/4 of a box), put mayo in the tuna (i would use both cans of tuna and as much mayo as necessary to coat the tuna and noodles) and combine all ingredients! i actually throw some peas into mine as well. i find just a bit of salt and pepper and that's all the flavor i need! plus making that quantity, will leave you with leftovers for tomorrow! it tastes even better once it's sat and mixed a bit.
Aaron Said:Tuna Pasta Salad (Served Cold) Recipe?
1 or 2 small tins of tuna.
Juice of 1 lemon
Olive oil, 2 or 3 tablespoons
Garlic, 1 clove
1 or 2 plain unsweetened yoghurts
Sweet corn, cut off the cob or tinned or steamed from frozen. 1 or 2 cobs, 1 small tin.
Peas, a good handful of fresh or frozen, steamed.
Salt and pepper
Pinch of dill
Cook the same amount of pasta as you would usually make for the number of people you want to feed.
The best shapes to use are ones which allow the sauce to get stuck inside. Allow to cool.
In a big bowl combine all the other ingredients. Mash the tuna. Mix well. Add the cooled, cooked pasta and mix thoroughly.
Chill and serve.
Guy Said:Tuna salad with pasta and peas...I need a recipe??
We Answered:This is the classic recipe
Tuna Macaroni Salad Recipe
2 c. cooked shell macaroni
1 can (6-7 oz.) tuna
1/2 c. diced Cheddar cheese
1/2 c. frozen green peas, thawed
2 tbsp. chopped onion
2-3 tbsp. pickle relish
1/2 tsp. dill weed (optional)
3/4 to 1 c. mayonnaise or salad dressing
1 hard cooked egg, chopped
Cook shells according to pkg directions, upon draining immediatelt rinse under cold running water to stop the cooking process.
Frances Said:whats a good pasta salad recipe without tuna?
We Answered:This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.
BLT Pasta Salad
* 1 (16 ounce) package medium seashell pasta
* 1 pound sliced bacon
* 1 1/2 cups light Ranch-style salad dressing
* 1 small onion, chopped
* 2 tomatoes, chopped
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
2. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
3. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.
Chicken Pasta Salad
* 1/2 pound Rotini pasta
* 1/2 cup sliced fresh mushrooms
* 1/2 cup sliced green olives
* 1 stalk celery, chopped
* 1/4 cup minced onion
* 1 cup shredded Cheddar cheese
* 1 (10 ounce) package frozen corn kernels
* 1 green bell pepper, chopped
* 3/4 cup Italian-style salad dressing
* 1/2 cup mayonnaise
* 1 cup canned chicken meat - drained and flaked
* salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish.
2. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
3. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
4. Gently mix in flaked chicken; refrigerate for a few hours or serve.