Yummy Summer Salad Recipe

July 21, 2020

 

 

Thanks so much for joining us this week! This week we are sharing our favorite summer recipes. This summer sure looks different from other summers, but where food is concerned we can still have our favorites.

 

 

 

Today I am sharing with you a super simple pasta salad that no matter where I go or who I am serving I am asked to bring this, or for the recipe. Now, I have a degree in culinary arts, so I am more than capable to talk about something a bit more fancy, but you can’t ignore the love everyone has for this salad, and to be honest it is one of my favorites as well.

So without further ado, I give you: Tuna Pasta Salad:

 

Ingredients:

 

1 box rotini pasta (this is good because the tuna gets caught in the folds of the pasta)

Hellman’s mayonnaise (use what you like, but this is what my family likes)

Yellow mustard

1 large can of chunk white tuna, drained and rinsed

1 cup frozen young baby peas (I put them in frozen, so don’t thaw)

Salt

Pepper

Garlic powder

Dill

 

Directions:

  1. Cook pasta to just al’dente. (I hate mushy pasta). Strain and rinse with cold water to stop the cooking process. Once drained, transfer to a large bowl and cover with paper towels and refrigerate. You can skip the refrigeration process, but you will need to drain the pasta well to get out as much water as possible.

  2. With a fork break up the tuna after you strained and rinsed it. I do this right in the strainer, then add it to the pasta mixing to even distribute.

  3. 1 tsp (or to taste) salt and pepper

  4. 1 ½ tsp (or to taste) garlic powder

  5. 1 tablespoon dill weed

  6. Mix all the spices with the tuna and pasta to evenly coat

  7. Add the mayo. (some people like a drier salad, but some like a creamier salad, so add enough mayo to your liking. I usually add a couple big spoonfuls, then mix and decide if I need to add more.)

  8. 3 (or more to taste) big squirts of yellow mustard. I would say this equals for me about 1/8 of a cup of yellow mustard.

  9. Frozen peas. Mix the peas into the salad last. I do not like mushy peas, so I use the very small baby peas and I mix them into the salad frozen. That way as the salad sits they thaw and are nice and crisp.

     

     

     

And that is it. You could absolutely add chopped onions, or green peppers if that is what you like, but this is the way I have always done it. I hope you enjoy!

Next up we have Brenda Margriet with her favorite summer recipe. I see some cooking in my future after all this yummy food!

 

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