Creamy Tuna Pasta Salad
Serve in pint size jars for a luncheon or picnic!This Creamy Tuna Pasta Salad is a delightful tuna salad recipe for a luncheon or picnic, served in canning jars. Enjoy it cold or warm!
Ingredients
- 16 oz DeLallo Whole Wheat Penne Rigate’, cooked, drained, and cooled
- 2 cans tuna, drained and flaked
- 1 cup olives, pitted and chopped
- 1 cup spicy sweet peppers, chopped
- 6 large sweet pickles, finely chopped
- ¼ cup red onion, finely chopped
- ⅓ cup mayonnaise
- ⅓ cup olive oil
- 1 lemon, juiced
- Salt
- Freshly ground pepper
Instructions
- 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.
Notes
Reposted from June 2015.
Nutrition Facts
Calories: 255kcal, Carbohydrates: 35g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 465mg, Potassium: 213mg, Fiber: 3g, Sugar: 5g, Vitamin A: 217IU, Vitamin C: 9mg, Calcium: 36mg, Iron: 2mg