Tuna Pasta Salad
My brother Don and his wife Alice have been married over 30 years. They are a wonderful couple and I love them both so much. We have a great relationship and I’m so thankful to have them in my life! You know when you have family members over the years you develop a system and we have one that works really well.
When they are at my house, I do the cooking and clean-up. When we are at theirs, Alice takes care of everything! I love her cooking and she makes so many wonderful meals.
With Alice’s permission I’m sharing her recipe for Tuna Pasta Salad – it’s my favorite salad she makes; creamy, crunchy, salty and savory – it checks off all the bases!. Easy to make and tastes even better the next day.
I love, love, love this salad – I’ve been known to eat it for breakfast the next day (or for a midnight snack!). At the lake over the 4th of July, it’s my Cousin Kyle’s favorite salad – he’s requested it for years. The olives and parmesan cheese give it a salty bite, great crunch from the celery and the creaminess of the mayonnaise/miracle whip combination is mouthwatering. (Don’t take a shortcut and use only mayonnaise or just miracle whip. It’s the combination of the two that gives in the perfect creamy flavor.)
Are you bbq’ing this weekend? This salad would be perfect to compliment grilled pork, steak or chicken. You should definitely give this yummy salad a try!
Tuna Pasta Salad
If you are adding more tuna to your diet this Tuna Pasta Salad Recipe should be on your list. This salad is the perfect to compliment grilled pork, steak or chicken. Terrific as a light lunch!
- 1 lb . box Diatalini Pasta or other small pasta
- 1 5 oz can albacore tuna I use packed in water tuna
- 1 16 oz can sliced olives
- 2 stalks celery diced
- 1 bunch green onions thinly sliced
- 3/4 cup grated parmesan cheese
- 3/4 cup mayonnaise
- 3/4 cup miracle whip
- 1 teaspoon seasoning salt
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Put a pot of water on to boil - generously salt the water. When boiling add the pasta and cook to al dente. When the timer's up, drain and rinse with cold water. Sprinkle with a teaspoon of olive oil & a teaspoon of seasoning salt (I use McCormick's). Set aside to cool.
- Slice the olives, dice the celery into a small dice and thinly slice the green onions. Drain the tuna and flake it well.
- Add the olives, celery, green onions and tuna to the pasta. Also add the grated parmesan cheese, 1/2 teaspoon salt & 1/2 teaspoon pepper. Mix to combine. Add the mayonnaise & miracle whip - equal amounts of each. Depending on how warm the pasta is you may need to add additional mayo & miracle whip - just eyeball it. You want this to be nicely creamy.
- Tuck it in the fridge when you're done - stir well before serving, add additional mayo/miracle whip if needed.