PASTA SALADS WITH TUNA RECIPES

Name: Tuna Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 1 package (7 ounces) small pasta shells, cooked and drained; 1 can (6 ounces) tuna, drained and flaked; 1 large carrot, shredded; 1/4 cup chopped onion; 3/4 cup mayonnaise; 1/4 cup 2% milk; 1 tablespoon lemon juice; 2 teaspoons prepared mustard; 1 teaspoon dill weed; 1/2 teaspoon salt; 1/8 teaspoon pepper

TUNA PASTA SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tuna Pasta Salad Recipe: How to Make It - Taste of Home image

Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (7 ounces) small pasta shells, cooked and drained
1 can (6 ounces) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup 2% milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large salad bowl, combine the pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.

Nutrition Facts : Calories 551 calories, FatContent 35g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 40g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 18g protein.

TUNA PASTA SALAD RECIPE - COOKING LIGHT

Tuna Pasta Salad Recipe - Cooking Light image

This healthy tuna pasta salad is soon to become a go-to for an easy lunch or picnic meal. We've made it gluten-free with quinoa-and-corn pasta, but you can easily swap in a whole-wheat pasta. It’s packed with fresh flavor, thanks to herbs and veggies. Jarred tuna (we like the brand Tonino) makes for a flaky protein that’s not overly fishy. The entire dish is wrapped in a light dressing for extra creaminess.

Provided by Julia Levy

Total Time 25 minutes

Yield Serves 6 (serving size: about 1 cup)

Number Of Ingredients 13

Ingredients

8 ounces uncooked dried quinoa-and-corn small shell pasta (such as Ancient Harvest), or other shell pasta
1/2 cup canola mayonnaise
1/2 cup plain whole-milk Greek yogurt
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon water
1 1/2 teaspoons country-style Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 medium-size garlic clove, grated
1 cup chopped celery (about 2 large stalks)
1 cup frozen green peas, thawed
1 (6.7-oz.) jar tuna in oil (such as Tonino), drained and flaked

Steps:

Cook pasta according to package directions, omitting salt and fat; drain. Cool about 10 minutes. Meanwhile, stir together mayonnaise, yogurt, dill, lemon juice, water, mustard, salt, pepper, and garlic in a large bowl until thoroughly combined. Fold cooled pasta, celery, peas, and tuna into mayonnaise mixture until thoroughly coated. Serve at room temperature or chilled. Garnish with more dill.

Nutrition Facts : Calories 373, CarbohydrateContent 36 g, FatContent 19 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 2 g, SodiumContent 563 mg, SugarContent 3 g, UnsaturatedFatContent 16 g

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