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Jeanne's Tuna & Tomato Pasta Salad
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Brief Description
This is a delicious and easy pasta salad. It\\\'s perfect for the warm summer months. Macaroni is tossed with tuna, hard cooked egg, sweet pickle, tomatoes and mayonnaise. Try it at your next barbecue.
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Main Ingredient
Pasta, Tomatoes, Tuna
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Category: Pasta
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Cuisine: American
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Prep Time: 85 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
1. Among the best varieties of potatoes for salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets. 2. Once you've chosen your ingredients, mix everything together well, and take a taste. Need more salt? onion salt? mayo? Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. 3. The potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it's mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead to achieve optimum flavor.
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Posted By: lynnegee
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Posted On: Apr 02, 2013
Number of Servings:
Ingredients:
- 1 boxes - Macaroni (spiral, shell or bowtie pasta can be substituted)
- 2 cans - 12 oz. Light Tuna (in water) drained and flaked
- 6 - Hard-cooked Eggs Peeled and Diced
- 4 - medium Tomatoes Peeled and Diced
- 2 cups - Kraft Mayonaise
- 1/4 cups - Sweet Onion Finely Chopped
- 1 teaspoons - Celery Seed
- 1/4 teaspoons - Onion Salt
- 1 tablespoons - Sweet Pickle Relish
- - Salt To Taste
Directions:
Please read NOTES (on Left) before beginning....
1. COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender.
Depending on your definition of "bite-size," the potatoes will take between 8 and 15 minutes to cook. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained.
2. PREPARE DRESSING While potatoes simmer, combine Mayonnaise, onion, relish, celery seed and onion salt. Set aside.
3. Drain potatoes. When they have stopped steaming, refrigerate until chilled (about 30 min.). Dice cooled potatoes into bite-sized cubes. Fold in hard-cooked eggs.
4. Using rubber spatula or wooden spoon, gently fold in dressing and toss until evenly mixed. Salt and pepper to taste. Refrigerate overnight.
(optional)
Garnish with quartered hard-cooked eggs, halved cherry tomatoes and a sprig of parsley. Serve with fresh, sliced home-grown tomatoes and grilled burgers. Perfect!
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