Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I actually despise canned tuna. However, it is so economical that I am constantly searching for recipes that make it tolerable to me. I went back for 3 helpings of this one! It came from Betty Crocker's New Cookbook. Cook time is actually the recommended chill time. Don't forget to plan on time to cook the pasta.

Ingredients Nutrition


  1. Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk.
  2. Cook and drain pasta as directed on package.
  3. Rinse with cold water; drain.
  4. Mix pasta and remaining ingredients in medium bowl.
  5. Toss with dressing mixture.
  6. Cover and refrigerate at least 1 hour to blend flavors.
Most Helpful

The taste of this salad is too acid with the vinegar and mustard and also too dry, so I added sour cream and mayo instead of vinegar and mustard and seasonings, but not make it again.

pink cook January 25, 2011

We definitely didn't find this recipe too dry. I used fresh basil and instead of sliced zucchini, I had 1 cup of grated, leftover from a bread recipe this morning. That could have added a bit of moisture, but it wasn't sloppy with it by any means. I loved the fresh basil and the green onion flavors but felt the dish was missing a little something. I added salt and pepper just before serving & that helped quite a bit. I think this would be great with some crunch, like celery or green peppers maybe. Regardless, I was not disappointed in this recipe. ETA: My toddler even ate a full serving herself! Thanks for sharing it, evewitch! :) Made & enjoyed for BB Tag Game.

**Tinkerbell** April 30, 2010

I found this salad a bit dry. It really didn't have much flavor. Sorry I don't think I will be making it again.

Comet June 19, 2004