Wednesday, July 22, 2015

Tuna Pasta Salad

8 oz uncooked pasta shape of your choice
5 oz. can of solid white albacore tuna, in water, drained
2-3 celery stalks, diced
2-3 boiled eggs, refrigerated, peeled & then diced
1/3 cup mayonnaise
1/2 lemon
salt & pepper

1. Cook pasta according to the instructions on the box. Drain and rinse; allow to cool and then refrigerate.

2. Combine tuna, celery, and cold diced eggs together in a large mixing bowl and add salt and pepper to taste.

3. Add pasta and mix well.

4. Add mayonnaise and mix well.

5. Add more salt and pepper to taste and squeeze as much lemon juice as you want into the pasta, to taste. Refrigerate and serve cold.

Serves 4-6.

Notes: May try adding some finely diced onion next time.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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