Tuna Pasta Salad

Tuna Pasta Salad created by Tropical Texan

My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • In a large 3 qt pot, mix can of chicken broth with enough water to cook pasta. Add 2 t. salt to pot. Put in package of rotini and follow package directions for MINIMUM cook time. Drain pasta immediately and flush with cold water until all pasta is cool and has stopped cooking entirely. Set aside.
  • In a large mixing bowl, combine mayonnaise with dill, pepper, and lemon juice.
  • Add pasta to mayonnaise mixture.
  • Drain can of tuna completely and add to pasta.
  • Add chopped onions, celery, and carrots.
  • Stir well until everything is combined.
  • Refrigerate for at least two hours; add salt to taste and stir.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Tropical Texan
Contributor
@Tropical Texan
Contributor
"My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. ccasharon
    This is a delicious salad! I have made it just as written & I made it when I have added other vegetables, such as diced bell peppers. This makes a fast, light supper!
  2. Tropical Texan
    Tuna Pasta Salad Created by Tropical Texan
  3. Tropical Texan
    My own recipe for a delicious, cold salad made with multicolored rotini, canned tuna, onions, celery and carrots. It's wonderful in the summer as a light dinner served with blueberry or pineapple muffins. The secret is to used canned tuna in vegetable oil rather than water--it makes a more moist, delicate salad overall.
Advertisement

Find More Recipes