Tuna Pasta Salad

The other night I really wanted to make Tuna Spaghetti (I will blog this sooner or later, don’t worry, as it’s a frequent repeat in my menus) but I went to the store and they were OUT of green onions.  Who runs out of green onions?  Anyways, I didn’t feel like stopping at another store so decided to make a tuna pasta salad recipe that I had seen on Pinterest.  I made some changes to make it a bit healthier, cut the recipe in half and made some additions and adjustments.  The result was absolutely fantastic!  Not only was it great for dinner that night but it was even better today for lunch after sitting over night.    Some of the changes I made were the addition of the celery, additional pickles, used low fat mayo and less of it and extra lemon juice (still used a half a lemon even though the recipe was basically cut in half).  I was a bit worried that the dressing may be too lemony and that there would not be enough to get a good coating but it worked rather well.  You can find the original recipe here or here is the recipe for the variation that I made.

Tuna Pasta SaladIMG_20131028_181813

½ lb bow tie pasta

½ cup frozen peas

¼ diced red onion

½ cup kosher dill pickle diced

¼ cup chopped celery

1 5 oz can of tuna

Juice of half a lemon

1/3 cup low fat mayo

½ tbsp. dried dill

Salt and pepper to taste

Bring large pot of water to boil. Cook pasta until al dente. Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.

In a small bowl combine the mayo, lemon juice, dill, salt and pepper to make the dressing.

In a large bowl combine onion, pickles, celery, tuna, the pasta and peas.  Add dressing and stir until everything is evenly coated. Serve or refrigerate covered until ready to serve.


2 thoughts on “Tuna Pasta Salad

  1. Pingback: Pasta with Tuna and Aubergine. Pasta con tonno e melanzane. | Chocolate Spoon & The Camera

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