[ad_1]
Pasta and tuna salad They’re easy to make and perfect for potlucks, picnics, and backyard parties. It’s a hearty, flavorful dish and a great side dish or a complete meal in itself.
Chicken pasta salad is a favorite dish in our house, and for good reason. It’s creamy and delicious, with a delicious combination, from shredded chicken to diced pork to crushed pineapple. It’s easy to prepare for a large crowd, making it perfect for a simple everyday dinner or a special get-together.
However, this tuna pasta salad takes over quickly, especially since canned tuna is a pantry staple in our house. It offers the same delicious taste but with much less effort.
Note the ingredients
- macaroni-This recipe calls for fusilli, but other medium-shaped pasta, such as shells, elbow pasta, bow-tie, or penne, also work.
- tuna-I use a Filipino brand of light tuna fillets in oil. You can also use light tuna in water or solid white albacore.
- mayonnaise– Adds creaminess. For fewer calories and fat, you can replace all or half of the mayonnaise with plain yogurt or sour cream.
- Pickled cucumber– For more crunch and a refreshing and sweet flavour. You can replace the sweet taste with pickles.
- Pickle juice– Adds a distinctive flavor and balances the rich flavors of the dish. You can also use lemon juice if desired.
- egg– Add bulk, extra protein, and richness
- Red onions, bell peppers, and celery– For color and crunch. Chopped green onions, sliced cucumbers, grated carrots, and sliced green or black olives are also good additions.
- Salt and Pepper– Season according to taste
Steps for cooking tuna pasta salad
This salad is so easy to make that I can’t even call it a recipe. A delicious side dish or a complete meal in itself that you can prepare in minutes.
- Cook fustelli according to package directions. Rinse after cooking to keep the temperature low, stop the cooking process, remove starch residue, and prevent the pasta from clumping together.
- – Drain the pasta well and leave it to cool completely.
- Prepare the rest of the ingredients and combine them with the pasta in a large bowl.
- Stir gently to distribute and season evenly with salt and pepper. Let the creamy mixture cool, then put it in the refrigerator.
Helpful advice
For food safety, allow the pasta and egg to cool completely before mixing them with the rest of the ingredients.
Frequently asked questions
Can you eat tuna salad that is 5 days old?
If stored properly, it should keep well in the refrigerator for up to 72 hours or three days. Protein-rich items such as eggs, tuna, and potato salad are potentially dangerous foods and should be kept at safe temperatures to prevent bacterial growth.
How to make tuna pasta without mayonnaise?
Mayonnaise gives this salad a rich, creamy taste. For a lower-fat option, substitute sour cream or Greek yogurt. To change up the flavor, use other dressings, such as Italian ranch dressing, ranch dressing, or a simple mixture of olive oil and balsamic vinegar.
How to apply and store
- This pasta salad is a great meal and can be prepared in advance. They taste best when refrigerated so the flavors can blend.
- Store it in a container with an airtight lid and refrigerate for up to 3 days. Due to the nature of the ingredients, it does not freeze well.
- Pasta tends to absorb mayonnaise dressing, drying out the salad over time. When ready to serve, add a little mayonnaise, sour cream, yogurt or milk to moisten and add creaminess.
- If serving outside the refrigerator, keep the bowl of pasta salad on a layer of ice for food safety, and do not keep it at room temperature for more than two hours.
Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!
This creamy tuna pasta salad is delicious and flavorful and makes a great side dish or snack. Perfect for parties, potlucks or picnics and is sure to be a crowd favorite.
turn: Side of the plate
Shares
ingredients
- 1 cup Uncooked fusilli pasta
- 1 Can (6.35 oz) tuna, well drained
- ¼ cup Pickled cucumbers, chopped
- ¼ cup Sweet red pepper, chopped
- ¼ cup Chopped celery
- ½ Peeled and chopped red onion
- 1 Boiled egg, peeled and chopped
- ¼ cup mayonnaise
- ½ Tablespoon Pickle juice
- Salt and Pepper
directions
-
In a pot of boiling water, cook pasta according to package directions until al dente.
-
Using a colander, drain the pasta and wash it well. Let it cool completely.
-
In a large bowl, combine the cooked pasta, tuna, pickles, red pepper, celery, red onion, hard-boiled eggs, mayonnaise, and pickle juice.
-
Gently stir to combine. Add salt and pepper to taste.
-
Place in the refrigerator for about 30 minutes until the flavors blend. Serve cold.
Notes
For food safety, allow the pasta and egg to cool completely before mixing them with the rest of the ingredients.
Nutrition information
Calories: 218Calories, Carbohydrates: 14g, protein: 12g, fat: 13g, Saturated fat: 2g, Cholesterol: 68mg, sodium: 322mg, Potassium: 181mg, Fiber: 1g, sugar: 2g, Vitamin A: 425international unit, Vitamin C: 13mg, Calcium: 26mg, iron: 1mg
This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
[ad_2]
