Tuna Pasta Salad Recipes

Steps:

• Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
• (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.

Steps:

• In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.

Steps:

• In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
• In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
• Add pasta to mayonnaise mixture.
• Drain can of tuna completely and add to pasta.
• Add chopped onions, celery, and carrots.
• Stir well until everything is combined.
• Refrigerate for at least two hours; add salt to taste and stir.

Steps:

• Drain tuna and reserve oil. Bring a large saucepan of water to a boil over high heat. Stir in pasta and cook until just done, about 8 minutes. Pour into a colander and drain under cool running water. Place reserved oil in a large bowl. Add dill, salt, pepper, lemon juice, lime juice, vinegar and olive oil, whisking to combine. Add tuna, pasta, tomatoes, garbanzo beans and spinach, tossing to combine. Serve immediately or cover and chill for up to 2 hours.

Steps:

• Bring a large pot of water to boil, add box of pasta to boiling water, and cook for about 7 minutes, stirring occasionally.
• Drain the pasta, and rinse in cold water to cool off the shells. Chop up the pickles and onion and add them to a large bowl. Cube the cheese (or buy the cheese already cubed to save time) and add to the pickles. Add the tuna to the pickles and cheese.
• Add the cooled pasta shells to the bowl along with the Miracle Whip and mix everything together. Add pepper and garlic powder to taste. The Miracle Whip should just evenly coat the tuna and shells, but not too thick a coat.
• Cover the bowl and chill it in the refrigerator at least 2 hours before serving.

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:

• Microwave the cooked penne according to pack instructions. Tip into a bowl. Mix through the remaining ingredients (the warm pasta will really soak up the flavours). If using chilled leftover pasta, simply mix everything together - it will still taste great. Can be kept in the fridge for up to 3 days.

Steps:

• Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
• Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
• Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.