Unbelievable Tuna Pasta Salad

Submitted by All-Natural-Nut

"This recipe is a result of searching the top recipes of it's kind, combining and altering them, and resulting in such an unbelievable dish of flavor and color that I simply can't leave it to chance that I'll be able to accidentally create it again. My family is tough to please, and all were taking seconds and thirds. This can be made ahead and/or doubled, used as a main dish for a hot summer evening, next-day's lunch, a pot-luck hit, or a fancy side dish. This dish requires some of the vegetables to be cooked (while the pasta cooks), and the extra bit of effort is extremely rewarding."

 

• Ready In: 45mins
• Ingredients: 16
• Yields: 3 qts
• Serves: 6

ingredients

• 8 ounces short-cut pasta (elbows, cellentani, bow-tie, etc)
• 2 tablespoons butter
• 1 cup onion, diced
• 1 cup carrot, diced
• 6 garlic cloves, finely minced (or dried garlic)
• 1 cup frozen peas
• 3⁄4 cup avocado oil mayonnaise
• 1⁄3 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon cayenne pepper
• salt & pepper, to taste
• 2 (5 ounce) cans yellowfin tuna fillets (dry weight)
• 1 cup celery, diced
• 1⁄2 cup red onion, finely chopped
• 1 cup pitted kalamata olive, coarsely chopped
• 2 tablespoons fresh parsley, minced

directions

1. Cook pasta according to box directions in a pot of salted, boiling water. Rinse with cold water and set aside to cool fully.

2. Sautee some the vegetables:

3. A-Melt butter in a large skillet.
4. B-Add onion and carrot, sauteeing until onions are translucent and carrots are softened. The garlic, if using dried, should be added to the cooking onion & carrot. If using fresh garlic, add it when the carrots & onions are almost finished cooking.
5. C-Add the frozen peas and cook just til warm.
6. D-Set aside the cooked vegetables to cool.

7. Mix the dressing:

8. A-In a small bowl, add mayonnaise, vinegar, mustard, salt, pepper, and cayenne. Whisk well to combine and set aside.

9. Prepare the rest of the raw vegetables:

10. A-slice celery thinly, rough-chop the olives and parsley, finely chop the red onion.

11. Combine everything together when fully cooled:

12. A-drain the tuna and flake at the bottom of a large bowl.
13. B-add the celery, red onion, chopped olives, parsley, and the cooked vegetables.
14. C-add the dressing.
15. D-fold everything together until well mixed, seasoning to taste if necessary.