Eric's Pasta Salad With Tuna and Peas |
|
 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
This recipe came about at the last minute on Memorial Day. I needed something to take a to a barbeque, but didn't want to go to the store. My husband suggested shells, tuna and peas, all things we had on hand. I thought, ewww, sounds gross in the heat, but, I whipped it together. It was a huge hit. So much so our kids, my sisters and niece request it frequently. I'm estimating the measurements for the dressing, as I don't usually measure. Ingredients:
1 (16 ounce) box pasta shells |
1 (16 ounce) bag frozen peas |
1 (6 ounce) can albacore tuna, drained and flaked |
1 1/2 cups good quality mayonnaise |
1 teaspoon dijon mustard |
1 1/2 tablespoons light sour cream |
1 1/2 tablespoons creamy caesar salad dressing |
salt and pepper |
1 dash celery seed (optional) |
1 dash onion powder (optional) |
Directions:
1. Cook pasta in boiling salted water. Drain in collander and rinse with cold water.
2. Place pasta in large bowl. Add thawed peas and tuna.
3. In a seperate bowl mix mayo, sour cream, dijon mustard and caesar dressing.
4. Salt and pepper pasta mix to taste. Add celery seed and onion powdered if desired.
5. Add dressing and stir to combine.
6. Refrigerate for at least 30 mins if possible to allow flavors to blend.
|
|