Gingered Tuna Pasta Salad Recipes

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.

Steps:

• In a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
• While the curry powder is cooking, mince the onion and chop the crystallized ginger.
• In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
• Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
• Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
• Serve and enjoy.

Steps:

• Cook spaghetti according to package directions, adding edamame during the last 5 minutes of cooking. Rinse in cold water and drain well. Meanwhile, stir ginger into salad dressing., In a large bowl, combine spaghetti, chicken, cucumber, peppers and red onion. Add dressing; toss to coat. Sprinkle with green onions.

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:

• Bring water to boil, add salt and pasta. Cook pasta per package directions, approximately 10 minutes, or al dente.
• While pasta cooks, in a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
• While the curry powder is cooking, mince the onion and chop the crystallized ginger.
• In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
• Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
• Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
• When pasta is finished cooking, thoroughly drain pasta and rinse with cold water.
• Combine pasta with tuna mixture. Chill or serve at room temperature
• Feel free to experiment by adding seedless grapes or different nuts to mixture.