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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a simple salad to make that you may use as a lunch or at a cook-out. Years ago, when I was little, an aunt used to come to see us and bring a pasta and tuna salad to bring to the beach (on ice, of course). We would have a picnic and I remember the little shell pasta having tuna tucked inside. I thought that was great and I loved it; soooo cute. After I grew up and got married I continued to make this salad in the summer and still do. And each time it reminds me of the times at the beach and the little pieces of tuna tucked into the shell. I thought that my aunt was so smart thinking of shells to bring to the beach. It really doesn't take much to make a kid happy, huh? Ingredients:
6 ounces shell pasta (cooked) |
1/2 small carrot (finely diced) |
1 (6 ounce) can tuna fish |
8 -10 black olives (sliced, not greek olives) |
1/2 tablespoon chopped green pepper |
2/3 cup mayonnaise |
salt and pepper |
Directions:
1. Cook the pasta and drain.
2. While the pasta is cooking put the tuna in a bowl and flake it.
3. Add the diced carrot, olives, green pepper, salt, and pepper.
4. Add pasta; then the mayonnaise, adding only enough to make you happy.
5. Refrigerate at least 4 hours.
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