![]() I happened to have on hand Genova Yellowfin Tuna packed in olive oil and that’s what was used in this salad. There are lots of varieties of canned tuna. Halved cherry or grape tomatoes work well too. They are also less watery than your regular slicing tomatoes. They have an outer flesh that stands up to the stirring and they don’t turn into mush. The tomatoes I use are Roma or plum tomatoes. You still get the crunch but it doesn’t consume your mouth. The stalks are split in half or even thirds to get 1/4″ to 3/8″ pieces. As for me, I like smaller-sized celery pieces. Celery…the crunch maker in the salad.īig honking slices of celery can overwhelm a forkful of salad. Next, I dice up onion, celery, and tomatoes. There is something about the color and the additional flavor you get from peas. I always put peas into a cold tuna salad. I could see using rotini which is quite a bit larger, but the corkscrew shape is easy to dig a fork into. You can also use rings, macaroni elbows, and bow ties. The salad works best with smaller-sized pasta. I started out with 8 ounces of medium shells. This salad is tasty, creamy, and crunchy with chopped onion, celery, and tomatoes.Īnd don’t forget the peas which add an additional brightness to the salad. This recipe post contains an affiliate link, so if you purchase anything through the link, Joe’s Healthy Meals will receive a small commission at no extra cost to you. It’s super easy to make and I’ll show you how I’ve made it over the years. ![]() One last tip: make sure you salt your boiling pasta water before cooking.A classic cold tuna salad is a perfect cold dinner option on these hot summer evenings. It will still absorb a lot of the mayo, but it keeps it nice and creamy. With macaroni salad, I cook it until the pasta is on the soft side. When making a hot pasta dish (like Ricotta Pasta with Beef), I usually cook it al dente so it’s still chewy and finishes cooking in the sauce. If you want to bulk up this salad even more, you can add shredded carrots, cucumber, red bell pepper or other veggies. If I’m taking this to a party, I just cut them in half so they’re still large enough to pick out by those who don’t care for them. And even my husband who doesn’t like green olives gobbles this up! The vinegar flavor really makes a difference though. I love this pasta salad with tuna for so many reasons, but the best part is that it’s easy to customize.ĭon’t like green olives? Substitute with peas or just leave them out altogether. Whenever I need a dish to pass, it’s easy to whip up a cold pasta salad like Taco Pasta Salad, Spaghetti Salad with Italian Dressing or Bacon Cheddar Ranch Pasta Salad. This tuna pasta salad is hearty enough to be served for dinner, take in a brown bag lunch or great as a side dish.Īfter all, summer is the season of picnics and cooking out! It all comes together with real mayonnaise. I add onions for flavor and celery for crunch. The tuna is filling and packed with protein while the olives give it a burst of salty, briny pop! ![]() It reminds me of the classic tuna casserole, except there’s no baking required so it’s perfect for summer. This cold tuna pasta salad with olives is one of my favorite childhood dishes. This creamy macaroni salad is perfect for potlucks and BBQ’s, or hearty enough for a quick yet filling meal on it’s own! You’ll want to make this one again and again. A tasty cold tuna pasta salad with green olives for a bright burst of flavor.
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