Monday, November 12, 2012

tuna pasta salad

Growing up my mother would always make tuna pasta salad as a summer side. Eventually I learned this dish would be a perfect main component of a meal, any meal...and yes I've eaten this multiple times for breakfast. With a hands-on time of maybe 10 minutes, this dish is one of my top 5 dishes of all times, and it cuts corners and cheats and I still love it and always will! If you decide to make this, please please please let it cool in the fridge for as long as you can wait, because it really tastes disgusting when warm.

Ingredients (enough for 8 as a side dish, or 4 as medium bowls for a main dish):
1 lb small pasta of choice (I used elbows)
9 tbs white vinegar
2 envelopes dry Italian dressing mixture (I used Good Seasons)
1/2 cup mayonnaise
1/2 cup canola oil
2 tbs dried parsley
1 tbs dried basil
2 cans tuna

1. Cook pasta until just past al dente. Set aside.

2. Combine vinegar, salad dressing, and mayonnaise & mix until blended.

3. Gradually add oil while mixing.

4. Add dried parsley & basil. Mix again.

5. Add tuna and mix again to fully coat and flake tuna into smaller bits.

6. Pour 1/3 of pasta into a large tupperware, top with 1/3 of tuna mixture and mix to coat fully. Repeat this pattern two more times until all pasta is well-coated with tuna mixture.

7. Pop in refrigerator until cooled off (at LEAST 1.5 hours) before enjoying!
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1 comment:

  1. About how many calories are there per serving?