Tuna Pasta Salad

A pasta salad that is sure to please every time!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 1742.1 kcal

Equipment

1 Large Pot For boiling pasta
1 Colander For draining pasta and canned ingredients
1 Large Mixing Bowl For combining all salad ingredients
1 Chef's knife For chopping green onions and lettuce
1 Cutting Board For preparing fresh produce

Ingredients

Main

1 cup seashell pasta
1 bunch green onions chopped
½ cup iceberg lettuce rinsed and chopped
1 5 ounce can tuna, drained
1 15 ounce can peas, drained
½ cup shredded Cheddar cheese
½ cup creamy Italian salad dressing or more to taste

Instructions

Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

Notes

For optimal results, ensure all liquid is thoroughly drained from the tuna and peas to prevent a watery salad. Cooking pasta *al dente* is crucial for pasta salads; rinsing with cold water after draining helps stop cooking and prevents stickiness, leading to a better texture. Enhance the flavor profile by adding fresh herbs like dill or parsley, a squeeze of fresh lemon juice for brightness, or finely diced red onion for a sharper bite. Consider upgrading your dressing or making a simple vinaigrette from scratch for a fresher taste. For textural contrast, a finely diced celery stalk can be a welcome addition.