Pasta Salad with Tuna
Description
It's time for BBQ's, family gatherings, and summertime pool parties. Make this quick and delicious pasta salad with tuna, veggies and wonderful seasonings and make that meal a real hit.
Ingredients
2 c. raw fusilli (corkscrew pasta) or elbow macaroni
1 small can tuna, drained
1/2 medium red onion
6 scallions
1/2 large bell pepper or several colorful mini bell peppers
1 medium or large tomato
several large spoonfuls of mayonnaise, to taste
2 T. fresh dill, or 1 t. dried
1 t. celery seed
fresh thyme leaves
salt, to taste
freshly ground black pepper, to taste
squeeze of freshly squeezed lemon juice
3 hard boiled eggs
Directions
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Cook pasta in well salted boiling water until just barely al dente, according to package directions, about 10 minutes. Drain.
Hard boil the eggs; cool; cut in wedges.
Wash scallions; remove ends; slice thinly. Wash bell peppers; discard top and membranes; dice small. Wash tomato; remove top; dice small. Peel onion; mince.
Mix the first 6 ingredients together with just enough mayonnaise to make the salad moist. Add a dash of lemon juice, herbs, celery seed, salt and pepper, to taste. Refrigerate for at least 2 hours.
When ready to serve, toss the salad again; season to taste. Add more mayonnaise, if needed.
Garnish with the sliced eggs wedges.
4-5 servings.