On a hot summer night this easy to make Tuna Pasta Salad is just the thing for a light refreshing dinner.
Recipe serves 4 to 6.
2 – 7 oz cans albacore tuna in water.
2 and 1/2 cups medium size seashell pasta.
2 celery cut in half the long way and then thinly sliced.
½ onion – diced
4 oz jar diced pimientos.
1 cup small cubed sharp cheddar cheese.
1 cup frozen peas.
5 pitted kalamata olives – quartered.
1 Tbsp chopped fresh basil.
1 clove garlic – minced.
2/3 cup Mayonnaise.
1/3 cup Ketchup.
1 Tbsp lemon juice
2 or 3 dashes of Tabasco Sauce
1/4 tsp pepper
Salt to taste
1 head lettuce.
Boil seashell pasta per instructions on box. Place the frozen peas in the strainer and when pasta is cooked drain the pasta over the frozen peas. Cool the pasta down by running cold water over the pasta and peas in the strainer. Shake all the water from the pasta and place pasta/peas in a large bowl.
Add celery, onion, pimiento, garlic, kalamata olives, and basil, to a large bowl.
In a small stirring bowl combine the mayonnaise, ketchup, lemon, tobacco sauce, salt and pepper and stir. Add half the dressing mixture the the large bowl and stir. Add pasta, cubed cheese, and tuna (broken up) to the large bowl. Pour the remaining dressing over the pasta and gently fold the sauce into the tuna pasta salad.
Plate a lettuce base and add a serving of the tuna pasta salad. That’s all there is to making a great cold pasta summer dinner salad.
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