Summertime Tuna Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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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:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry.
• Meanwhile, grill or broil the tuna 2 to 3 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like tuna rare, substitute canned tuna which you don't cook.) When the tuna is done remove it to a plate for later.
• In a large mixing bowl combine the olive oil, corn, peppers, red pepper flakes and optional mayonnaise. Toss the pasta with the olive oil, corn and peppers.
• Portion out the pasta. Cut the tuna into thin diagonal strips and pile them in the center of the pasta; garnish with chives.

Steps:

• Mix dressing, dill weed and pepper in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

Steps:

• Mix dressing, dill weed and pepper in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate several hours or overnight.

Steps:

• Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
• Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.