Pasta Salad with Tuna
theviewfromgreatisland.com
theviewfromgreatisland.com
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Ingredients

  • 2 cups pasta curls or elbows (measure out raw) cooked in salted water until just barely al dente
  • 11 small can of your favorite tuna
  • 11/2 medium red onion, minced
  • 16 scallions, thinly sliced
  • 11/2 large bell pepper or several colorful minis, cut in small dice
  • 11 tomato, cut in small dice
  • 1 Several large spoonfuls of mayonnaise
  • 12 Tbsp fresh dill, or you can use 1 tsp dried
  • 11 tsp celery seed
  • 1 fresh thyme leaves
  • 1 salt and fresh cracked black pepper
  • 1 a squeeze of lemon
  • 12 or 3 hard boiled eggs, cut in wedgesMix the first 6 ingredients together with the mayo. Measure in enough mayo to make the salad moist but not overwhelmed. Add the herbs, celery seed, salt and pepper to taste. Add the dash of lemon juice and then refrigerate the salad for at least a few hours.
  • 1 When ready to serve, give the salad another toss, taste to see if you need more seasoning, or more mayo, (it will probably need something) and garnish with the sliced eggs

Instructions

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