Simple Tuna Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
• Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
• Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

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:

• 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 all ingredients except pasta and cheese,mix well to blend.
• Cook Rinse and drain pasta.
• Add pasta and cheese to the mayonnaise mixture,stir well.
• Cover place in fridge,chill at least 2 hours before serving.
• TIP: You can add almost anything to this salad and it taste good.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

Steps:

• In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

Steps:

• Cook pasta to al dente.
• While the pasta cooks, finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice (or more, to taste) Mince garlic.
• Cut basil into thin strips.
• Chop scallions and tomatoes.
• Toast and chop nuts.
• In a large bowl toss together all ingredients except for pasta.
• Check and correct seasoning, lemon juice, and amount of olive oil.
• When pasta is done, add it to bowl and toss with combined ingredients.
• Check and correct seasonings again.

Steps:

• Put on a large pot of salted water to boil; cook spaghetti until al dente stage; drain well and set aside.
• Meanwhile, in a large bowl, whisk together oil, garlic, hot pepper flakes and salt and pepper until well combined.
• Stir in tomatoes, roasted peppers (you can substitute raw red bell peppers if you wish, but the taste will be a little different; still good, just different), tuna and olives (I use greek kalamata olives).
• Next, stir in parsley and basil (do not substitute dried) and green onions.
• Add the well-drained spaghetti to bowl and thoroughly combine with sauce.
• Taste; add more salt and pepper if you wish.
• This is best served either warm or at room temperature; if you wish to make it ahead of time, cover well and refrigerate, but bring it back to room temp before you serve it.