It was a gloomy Sunday.. wait, didn’t I already start a post like that recently? Lately Sundays haven’t been the bright and sunny days off I look forward to. With all of the doom and drama in the world at least the weather could cooperate. Cheesh. It was time to create a memorable salad I would look forward to for a few meals. It would be a meal in itself or a side dish, depending on my mood.
Well in my dim kitchen I turned on the overhead light and set to making a stupendously tasty pasta salad, I was going to do a random “dump pasta” so I didn’t take blog pictures. But by the tine I was done, it was already so tasty I regretted that.
So here’s a salad idea with awesome flavors but no working photos. I’m pretty sure you can dump everything in a very large bowl to get this made all on your own. It was just such a great combo I had to share.
I’ll even suggest you could dump more vegetables such as chopped cauliflower, broccoli, zucchini, red onion or chopped pea pods in the bowl. Have fresh corn or peas, add them instead of frozen. I actually had a lot of cauliflower, broccoli and zucchini on hand but had planned other dishes with them.
While I cooked my pasta in salted water I chopped all of the vegetables, drained and flaked the tuna and measured the dressing ingredients all into a large bowl.
I stirred the bowl of tuna, vegetables and dressing well and dumped in the pasta and veg mixture. Again I stirred well and then tasted it.
Still warm and not even allowed a few hours to meld, the flavors were so good! That’s when I said “oh oh, I should have blogged this!” And so I did.
I poured the salad into a large storage container with a lid and refrigerated it. Supper the next evening was done. Served with a wedge of cornbread (another post) it would be a fast dinner
Do I need to say it was even better the next night? The onions and peppers had melded into the other flavors nicely. It was the best tuna pasta salad ever! There. Another best. It’s been awhile!
Memorable Tuna Pasta Salad
A cold tuna salad with vegetables.
– 2 boxes rings pasta
– 2 cans white albacore tuna packed in water; drained
– 3 large tomatoes; diced ( I used a few cherry tomatoes as well)
– 1/4 cup green onion; thinly sliced
– 1/4 cup onion; finely chopped
– 1/4 cup sweet bell pepper; finely diced
– 1 cup frozen corn
– 1 cup mayonnaise
– 1 cup Hidden Valley Buttermilk Dressing
– 1/4 cup red cider vinegar
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1 cup frozen peas
In a large saucepan cook rings until al dente in salted water (about a teaspoon). Just before done add frozen corn and peas. Drain.
In a large bowl add tuna, tomatoes, onion, green onion and peppers.
Add mayonnaise, dressing, vinegar, salt, pepper and garlic powder. Mix well.
Add drained pasta to bowl and stir well.
Refrigerate, covered, for several hours or overnight.
Stir and serve cold. Will last 4-5 days in the fridge.