Best Summer Pasta Salad With Tuna Recipes

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SUMMERY HERBED TUNA PASTA SALAD



Summery Herbed Tuna Pasta Salad image

Marry tuna, pasta, green beans and carrots with an herby white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 cup trimmed, chopped green beans
8 ounces dried farfalle
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/2 cup torn fresh basil leaves
1/2 cup shredded carrots
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SUMMER PASTA SALAD WITH TUNA



Summer Pasta Salad With Tuna image

This is the quintessential summer comfort food. When it was too hot to cook or eat a heavy dinner, my mother would often make this as a light summer meal. The leftovers taste great the next day! NOTE: Many of the spices can be adjusted to taste. I like to experiment with new flavors, like adding dill or curry powder. (cooking time is boiling the pasta and eggs, while prep time is chopping and mixing)

Provided by kolleen1021

Categories     Tuna

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

16 ounces elbow macaroni (or other small pasta, shells, radiatore, bowties)
3 (6 ounce) cans tuna
4 hardboiled egg, chopped
2 stalks celery, diced small
1 small onion, diced small
4 -5 tablespoons mayonnaise (or more to taste)
1 teaspoon lemon juice
2 teaspoons black pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 tablespoon sweet pickle relish
3 -4 dashes hot sauce (we like Frank's Red Hot)

Steps:

  • Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
  • In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
  • Drain the tuna well and flake into the bowl.
  • Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
  • Thoroughly mix the salad and chill if desired.
  • Serve in bowls or on a bed of lettuce.

Nutrition Facts : Calories 360.5, Fat 6.4, SaturatedFat 1.7, Cholesterol 106.3, Sodium 80.3, Carbohydrate 47.8, Fiber 2.5, Sugar 3, Protein 25.8

SUMMERTIME PASTA SALAD WITH FRESH TUNA



Summertime Pasta Salad with Fresh Tuna image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

Salt
8 ounces penne
1 pound fresh tuna steak, about 3/4-inch thick
1/4 cup olive oil
1 package (10 ounces) frozen corn, thawed and patted dry
1 jar (6-7 ounces) roasted red peppers or fried sweet peppers with onions, chopped
1/4 to 1/2 teaspoon dried red pepper flakes
1/4 cup mayonnaise, optional
2 tablespoons snipped chives

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry.
  • Meanwhile, grill or broil the tuna 2 to 3 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like tuna rare, substitute canned tuna which you don't cook.) When the tuna is done remove it to a plate for later.
  • In a large mixing bowl combine the olive oil, corn, peppers, red pepper flakes and optional mayonnaise. Toss the pasta with the olive oil, corn and peppers.
  • Portion out the pasta. Cut the tuna into thin diagonal strips and pile them in the center of the pasta; garnish with chives.

TUNA PASTA SALAD



Tuna Pasta Salad image

This is one of those salads where I say, "The longer it sits, the better it gets." You'll often find this cool and creamy pasta salad at my family's get-togethers.

Provided by Kardea Brown

Categories     side-dish

Time 45m

Yield 8 to 12 servings (9 1/2 cups)

Number Of Ingredients 18

One 12-ounce package tri-color bow-tie pasta
Kosher salt and freshly ground pepper
1 stalk celery, cut into large chunks
1/2 red bell pepper
1/2 red onion
Three 5-ounce cans solid white tuna in water, drained
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white vinegar
2 teaspoons Miss Brown's House Seasoning, recipe follows
1/2 cup sweet pickle relish
Chopped fresh curly parsley, for garnish (optional)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

  • Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
  • While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
  • Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

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