3 RSVP Tips with Delicious Tuna Pasta Salad
This delicious Tuna Pasta Salad is scrumptious to serve in canning jars; either cold for a luncheon or picnic, or you can even heat and eat it warm for dinner!
It’s a very exciting week at the Coughlin household, as our youngest is graduating high school! Tonight we’re hosting a dessert party, and I did something I’ve never done before. In every announcement, an invitation was included to a dessert party at our home tonight … and I said “no need to RSVP.”
That’s right. I didn’t want to mess with RSVPs and hunting people down about whether they were going to come to the party or not. With desserts only, I figured it’d be pretty easy. (Pretty, like Abby by our side yard climbing roses, right before baccalaureate service last night.)
Thoughts on RSVPing.
I have some thoughts on RSVPing … and I bet you’re thinking the same thing I am.
Most people do not RSVP anymore. I’m not sure why (busyness?), but it’s true.
One of the most common anxieties that a hostess has when putting on a large party (or even dinner party), is wondering who is going to show up!
3 RSVP Tips.
Here are 3 tips I want to share today, regarding a party in your home:
1. Typically you want to ask for a response for a large party (with a full menu), so keep a list and keep track of the yeses, nos, and maybes.
2. Don’t be afraid to text, email, or call to get guests’ final answers, if you have not heard from them (do this if you need exact numbers).
3. Delegate the dishes, and ask them if they are coming, and be prepared to tell them what to bring! Bringing food for sure makes a commitment either way, as it sort of puts the pressure on the guest to reply.
Either way, if guests commit or not, always be gracious in your reply and move on to plan the party …
Tuna Pasta Salad.
Now for the yummy salad, which will lead up to a very fun picnic post, where I’ll be sharing all the cute picnic ideas that go with this recipe!
It’s also a favorite in our home, an easy recipe to make when you don’t know what to make for lunch or dinner. And everyone loves it!
Years ago, before I knew Paul, and lived with some amazing roommates, we lived off of pasta salads. My favorite creation was a tuna pasta salad. I always added peas, but this time I added spicy sweet peppers. I’m in love with DeLallo’s which I think are the most flavorful, seriously I could eat the entire jar.
Use canning jars for a picnic.
So for this picnic, I made a giant salad, but served it in very cute canning jars.
In the meantime, I’ll share all the dessert ideas and details for tonight’s party soon – Abby’s our last baby to leave the nest, so it’s a bittersweet time for us!
What tips do you have for guests who do NOT RSVP?
Tuna Pasta Salad
Serve in pint size jars for a luncheon or picnic!
- 16 oz DeLallo Whole Wheat Penne Rigate’, cooked, drained, and cooled
- 2 (5.1 ounce) cans tuna, drained and flaked
- 1 cup olives, pitted and chopped
- 1 cup spicy sweet peppers, chopped
- 6 large sweet pickles, finely chopped
- 1/4 cup red onion, finely chopped
- 1/3 cup mayonnaise
- 1/3 cup olive oil
- 1 lemon, juiced
- Freshly ground pepper
- Bring a large pot of water to a boil; add 1/4 cup salt. Add the pasta and cook as the label directs; drain. Transfer to a large bowl.
- Add the tuna, olives, sweet peppers, pickles, and red onion to the bowl with the pasta.
- Make the dressing: Whisk the mayonnaise, lemon juice, salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
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