it's Recipe thuRsday: Pasta Tuna Salad

May 28, 2009

We all really like this recipe. It's light, cool, and great for a summer meal!

PASTA TUNA SALAD

From COOKS.COM

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1 1/2 c. small pasta (shown above is medium shells, I've also used corkscrew and macaroni)
1 (10 oz.) pkg. frozen peas, thawed (and when my garden starts producing peas, I will be putting them in fresh!! I've also used canned peas.)
1 1/2 c. chopped carrots, uncooked
1/4 c. finely chopped onion
2/3 c. mayonnaise
2 tbsp. lemon juice
2 tsp. sugar (I use fructose)
1 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
1 small can tuna (I put 2 cans for a more filling dinner main dish, and maybe add a little more mayo)

Cook pasta according to package directions; drain well. Cool (rinse with cold water to cool quickly; drain well). Thaw peas completely; drain well. Combine cooled pasta, peas, carrots, onion and tuna in a large bowl; mix well. Combine mayonnaise, lemon juice, sugar, dill weed, salt and pepper in a small bowl; blend well. Pour mayonnaise dressing over macaroni mixture; toss lightly. Chill. Garnish with paprika and serve on lettuce leaves if desired.

NOTE: Add up to an additional cup of mayonnaise if salad is not served immediately.

You could use 3 cups of thawed frozen peas and carrots combination instead of using the fresh carrots.

One cup of cooked chicken, cooked beef or sliced cheese may be substituted for the tuna.

Yield: 8 to 10 servings.

Also, this last time I made this salad I chopped up some fresh spinach and added that in, too! It was really good! (More calcium!)