Prep 25 mins
Cook 0 mins
This is a simple salad to make that you may use as a lunch or at a cook-out. Years ago, when I was little, an aunt used to come to see us and bring a pasta and tuna salad to bring to the beach (on ice, of course). We would have a picnic and I remember the little shell pasta having tuna tucked inside. I thought that was great and I loved it; soooo cute. After I grew up and got married I continued to make this salad in the summer and still do. And each time it reminds me of the times at the beach and the little pieces of tuna tucked into the shell. I thought that my aunt was so smart thinking of shells to bring to the beach. It really doesn't take much to make a kid happy, huh?
- 6 ounces shell pasta (cooked)
- 1⁄2 small carrot (finely diced)
- 1 (6 ounce) can tuna fish
- 8 -10 black olives (sliced, not Greek olives)
- 1⁄2 tablespoon chopped green pepper
- 2⁄3 cup mayonnaise
- salt and pepper
- Cook the pasta and drain.
- While the pasta is cooking put the tuna in a bowl and flake it.
- Add the diced carrot, olives, green pepper, salt, and pepper.
- Add pasta; then the mayonnaise, adding only enough to make you happy.
- Refrigerate at least 4 hours.
This salad was addictive. I threw it together and took a few bites before chilling - just to taste ;) I wish I hadn't because I had to sit through work and think about it until lunch break. It was even better after chilling. I liked how the flavors of all the ingredients kept their integrity yet complimented the others. I also enjoyed how the crunchy carrots and green peppers contrasted with the creamy pasta, tuna and mayo. You're right - this would be a great seaside salad - and would be wonderful served in ripe summer tomatoes. Thanks Mimi!
This was good, but kind of bland. I will try again, but will try a different dressing other than just mayonnaise. Otherwise this was very easy to make.