We’ve been doing quite a bit of remodeling of our house with laying carpet and tile. After coming home from work and then spending time on the house we really don’t want to eat anything too heavy for dinner, this dish perfect. This is my Tuna Pasta Salad and it’s really easy to make.
In my pantry, I always have two types of tuna. The first one is only for entertaining and/or special occasions, that’s my Italian tuna packed in olive oil. I use for making my Tuna Tapenade. The other brand of tuna is packed in spring water and is the one I’m using for this recipe.
Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot, colander spoon, colander, large bowl, chef’s knife
3 (11-ounce) packages of light tuna, packed in spring water
1 1/4 cups of frozen petite peas, thawed
3 stalks of celery, 1/4-inch dice
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 cup to 1 cup of good mayonnaise (adjust for creaminess)
1 pound of Ditalini (short tube-shaped pasta), cold water rinsed and drained
Fresh basil leaves for garnish
In a large bowl add tuna, thawed peas (still having a little chill left on them), chopped celery, Kosher salt, fresh ground black pepper, and mayonnaise.
Gently mix together not to break up the tuna too much but well enough that everything is totally coated with the mayo.
Finally, add the cooled pasta to the bowl, mix to combine. There you have it, my Tuna Pasta Salad. Garnish with a sprig of fresh basil.
Note: Add additional mayonnaise if you prefer the pasta salad creamier.