Tuna Pasta Primavera Salad Recipes

Steps:

• Cook and drain fettuccine as directed on package. Rinse with hot water; cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, mix frozen asparagus, carrots and water. Cover; cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables start to soften. Stir in tuna and Alfredo sauce. Cover; cook until thoroughly heated.
• In large serving bowl, toss warm fettuccine with tuna mixture. Garnish with parsley.

Steps:

• In 12-inch skillet, heat milk, hot water, butter, contents of uncooked pasta and sauce mix pouches (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
• Reduce heat. Cover; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

Steps:

• In 12-inch skillet, heat milk, hot water, butter, uncooked pasta and sauce mix (from Tuna Helper box), carrots and tuna to boiling over high heat, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in peas and mushrooms. Cover; simmer about 5 minutes or until vegetables are tender. Remove from heat; let stand covered 5 minutes (sauce will thicken as it stands).

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.

Steps:

• In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired.

Steps:

• Cook pasta according to package directions; drain but reserve 3 tablespoons of the cooking water.
• While pasta cooks, combine asparagus and peas in a steamer basket over boiling water; cover and steam 3-4 minutes or until asparagus is crisp-tender. Drain.
• Combine steamed vegetables, onions, salt, and oil in a large bowl.
• Add pasta, pasta cooking water, tomato, and lemon juice; toss well.
• Add tuna; toss.
• Sprinkle with pepper and serve.

Steps:

• Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
• Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, celery, tuna, green pepper, peas, pimientos and onion. Combine the mayonnaise and salt; fold into salad. Cover and refrigerate for at least 2 hours or until chilled.

Steps:

• In a large bowl, combine all ingredients except lettuce and herbs.
• Chill several hours.
• If using oil and vinegar dressing, stir salad mixture occasionally to evenly marinate ingredients.
• Place lettuce leaves on each plate; spoon salad over lettuce.
• Garnish with fresh herbs, if desired.