Tuna Pasta Salad

Tuna Pasta Salad

At most family functions, someone in the family makes Tuna Pasta Salad. I love this stuff! But I never make it. Last weekend, Maddie and I went to a baby shower for my cousin’s wife and without fail, the salad was there! So my next trip to the store, I decided to pick up the ingredients!

Cook some ring pasta. It’s supposed to be the large rings, but I used the small ones.

Then I chopped up some celery, red onion, added some canned peas, Miracle Whip, salt, pepper and garlic salt.….

I mixed it all together, adding more Miracle Whip as I went, to make it the right consistency. Then I threw in some tuna. (You are supposed to add hard boiled egg in there, too, but I don’t like it, so I left it out.)

It might not look that tasty in this picture, but I couldn’t wait to eat it. It is supposed to be refrigerated for at least an hour before eating it. I was snacking the whole time I was making it. (I had to taste test, you know!) Then Maddie and I had it for dinner! Yum!

Here’s the recipe in case you feel like whipping up some deliciousness for your next event….or lunch, or snack, or dinner!

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Tuna Pasta Salad

1 box large ring pasta

2 envelopes tuna (packed in water)

1/2 or more medium onion

3-4 stalks celery

1 small can peas (drained)

3-4 hard boiled eggs

¼ tsp garlic salt

Miracle Whip (enough to make your salad moist)

Salt and pepper to taste

Cook pasta according to directions. Drain. Put into your container. Empty contents of tuna to the pasta (use the envelopes so you can use the “juice” this adds extra tuna fish flavor.) Chop onions, celery, and eggs. Add all ingredients to bowl. Mix Miracle Whip with a little milk, add it to your salad and mix gently. Refrigerate for at least an hour.

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