Best Summer Tuna Pasta Salad Recipes

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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

SUMMER TUNA & PASTA SALAD



Summer Tuna & Pasta Salad image

This recipe is a combination of two other recipes with my own ideas incorportated into it to make it a salad that is also a meal in itself. Be sure to refrigerate overnight and serve it cold.

Provided by o.c.gramma

Categories     Tuna

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 14

2/3 cup green bell pepper, chopped
2/3 cup yellow bell pepper, chopped
1/2 cup finely chopped celery
1/2 cup chopped red onions or 1/2 cup vidalia onion
3/4-1 cup shredded cheddar cheese
4 -5 hard-cooked eggs, coarsly chopped
3/4-1 cup frozen baby peas, slightly thawed
1/2 cup water chestnut, chopped (optional)
8 slices bacon, fried crisp and crumbled (optional)
12 ounces light chunk tuna in water, well drained and flaked into bite sized pieces (can use cooked chicken or ham also)
8 ounces tri-color spiral pasta, cooked 10 to 12 minutes, drain off and rinse in cold water, drain off again & add to bowl
3/4 cup salad dressing (not mayonnaise)
1/2 cup caesar salad dressing, and dip (comes in a jar, and is quite thick)
3 -4 tablespoons milk (Try 3 Tbsp. first, if still too thick, add one additional Tbsp.)

Steps:

  • Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
  • Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.

Nutrition Facts : Calories 505.7, Fat 24.1, SaturatedFat 7.2, Cholesterol 183.1, Sodium 806.8, Carbohydrate 40.6, Fiber 3, Sugar 7, Protein 30.7

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