Savory Tuna Pasta Salad. This healthy tuna pasta salad recipe is tasty, filling, and great for a light summer meal. It's a fabulous make-ahead pasta salad that's perfect for gatherings like I'm really pleased with how this tuna pasta salad turned out. In my opinion, it's a perfectly balanced meal.
Loaded with veggies, healthy fats and protein for a hearty meal.
The Tuna Pasta Salad is so easy to make and it's loaded with flavors and different textures.
It's a nice way to trick the kids into eating some veggies.
You can cook Savory Tuna Pasta Salad using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Savory Tuna Pasta Salad
- 🢂 8 Oz of Pasta (your choice).
- 🢂 1 can of albacore tuna in water (I used about 4 ounces).
- 🢂 1 of small stock celery finely diced.
- 🢂 1 of med banana pepper finely sliced.
- 🢂 3/4 cup of light mayonnaise.
- 🢂 1/4 cup of sliced black olives.
- 🢂 1/4 cup of grated Parmesan cheese.
- 🢂 1/4 cup of miracle whip.
- 🢂 1/8 cup of white onion finely diced.
- 🢂 1.5 tsp of Old Bay seasoning.
- 🢂 1 tsp of seasoned salt.
- 🢂 1 tsp of Olive oil.
- 🢂 1/2 tsp of Sea salt.
- 🢂 1/2 tsp of fresh cracked black pepper.
This pasta salad recipe is adapted from a recipe that I got from Mr. Savory Tooth's mom, who originally found this recipe in a magazine. She's been making this pasta salad for decades and so it's something that he fondly remembers from his childhood. Savory Tooth made this for me.
instructions Savory Tuna Pasta Salad
- Boil pasta according to directions on box. Rinse with cool water until pasta is cool and drained..
- Combine all ingredients in a large mixing bowl and toss gently..
- Place in airtight container or top with saran wrap for at least an hour in the refrigerator..
Tuna Pasta Salad is the easiest pasta salad recipe you will find. A mix of fresh, crunchy vegetables with tuna and creamy mayo. Great for a picnic in the. The refreshing tuna salad with pasta and a savory tarragon dressing make a colorful and flavorful addition to any summer lunch or picnic menu. The recipe can be easily doubled if you need to feed a hungry crowd.—Toni Churchin, Irvine, California.
