Summery Herbed Tuna Pasta Salad Recipes

HERBED TUNA SALAD

Herbed Tuna Salad image

"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons finely chopped red onion
1 teaspoon minced fresh parsley
1-1/2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
Pinch cayenne pepper
2 tablespoons fat-free mayonnaise
1 tablespoon reduced-fat sour cream
3 cups Boston lettuce leaves
6 grape tomatoes, sliced
Optional: sliced cucumber and fresh dill

Steps:

In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture. , Divide the salad greens between two plates. Top with tuna mixture and tomatoes and if desired, cucumbers and dill.

Nutrition Facts : Calories 170 calories, Fat 2g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 452mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

SUMMERTIME TUNA PASTA SALAD

Summertime Tuna Pasta Salad image

It's fresh, light, tasty and healthy. (Variation: If you are not a big tuna fan like me, try one 7.5 ounce can of salmon, drained and flaked.)

Provided by CORWYNN DARKHOLME

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup creamy salad dressing (e.g. Miracle Whip)
1 teaspoon dried dill weed
½ teaspoon ground black pepper
2 cups elbow macaroni
1 (5 ounce) can tuna, drained
1 cup broccoli florets
1 cup chopped carrots
1 cup sliced celery
1 cup cucumber - peeled, seeded and chopped

Steps:

In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 26.9 g, Cholesterol 14.7 mg, Fat 8.7 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 1.1 g, Sodium 286.9 mg, Sugar 5.9 g

EASY TUNA PASTA SALAD

Easy Tuna Pasta Salad image

A simple tuna pasta salad with bright flavors.

Provided by Matthew Francis

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package cavatappi (corkscrew macaroni)
1 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons honey
½ tablespoon garlic powder
salt and ground black pepper to taste
2 (8 ounce) cans tuna, drained
3 stalks celery, sliced
1 red onion, diced
1 cup peas
¼ cup chopped fresh parsley
½ cup chopped green olives
1 teaspoon lemon juice, or to taste
4 hard-boiled eggs, halved

Steps:

Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 53.6 g, Cholesterol 133.5 mg, Fat 27.2 g, Fiber 3.6 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 512.5 mg, Sugar 6.9 g

SUMMER PASTA SALAD WITH TUNA

Summer Pasta Salad With Tuna image

This is the quintessential summer comfort food. When it was too hot to cook or eat a heavy dinner, my mother would often make this as a light summer meal. The leftovers taste great the next day! NOTE: Many of the spices can be adjusted to taste. I like to experiment with new flavors, like adding dill or curry powder. (cooking time is boiling the pasta and eggs, while prep time is chopping and mixing)

Provided by kolleen1021

Categories Tuna

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces elbow macaroni (or other small pasta, shells, radiatore, bowties)
3 (6 ounce) cans tuna
4 hardboiled egg, chopped
2 stalks celery, diced small
1 small onion, diced small
4 -5 tablespoons mayonnaise (or more to taste)
1 teaspoon lemon juice
2 teaspoons black pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder
1 tablespoon sweet pickle relish
3 -4 dashes hot sauce (we like Frank's Red Hot)

Steps:

Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
Drain the tuna well and flake into the bowl.
Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
Thoroughly mix the salad and chill if desired.
Serve in bowls or on a bed of lettuce.

Nutrition Facts : Calories 360.5, Fat 6.4, SaturatedFat 1.7, Cholesterol 106.3, Sodium 80.3, Carbohydrate 47.8, Fiber 2.5, Sugar 3, Protein 25.8

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

Creamy Veggie Tuna Pasta Salad Recipe by Tasty image

Here's what you need: lemon, lemon, small red onion, small yellow bell pepper, small red bell pepper, celery stalks, carrots, solid white canned tuna in water, dried farfalle pasta, celery, whole cumin seeds, ground turmeric, white vinegar, dijon mustard, Hellmann's® Mayonnaise, kosher salt, red pepper flakes, freshly ground black pepper, large fresh basil leaves, fresh chives, reserved carrot tops and stem

Provided by Hellmann's

Categories Lunch

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 lemon, zested
1 lemon, juiced
½ small red onion, diced
1 small yellow bell pepper
1 small red bell pepper
3 celery stalks, diced
2 carrots, grated, tops reserved for dressing
12 oz solid white canned tuna in water, drained
8 oz dried farfalle pasta, cooked acording to package instructions
¼ cup celery, finely chopped
½ teaspoon whole cumin seeds, lightly toasted
¼ teaspoon ground turmeric
2 ½ tablespoons white vinegar
1 tablespoon dijon mustard
⅓ cup Hellmann's® Mayonnaise
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
4 large fresh basil leaves, finely chopped
¼ cup fresh chives, finely chopped
reserved carrot tops and stem, finely chopped

Steps:

In a large bowl, combine the lemon zest, lemon juice, and red onion. Let pickle for about 15 minutes.
Remove the stems from the yellow and red bell peppers. Cut off the sides of the peppers, keeping the seeds and tops intact in the centers, then slice into strips and dice into small pieces. Transfer the bell peppers to the bowl with the pickled onion, along with the diced celery, grated carrots, tuna, and pasta. Toss to combine.
Make the herb mayo dressing: In a small bowl, combine the cumin seeds, turmeric, white vinegar, Dijon mustard, Hellmann's® Mayonnaise, salt, red pepper flakes, black pepper, basil, chives, and carrot tops. Whisk until smooth.
Pour the dressing over the pasta salad and toss until well coated.
Garnish with the celery leaves and serve immediately.
Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 58 grams, Fat 16 grams, Fiber 18 grams, Protein 25 grams, Sugar 8 grams

SUMMER TUNA & PASTA SALAD

Summer Tuna & Pasta Salad image

This recipe is a combination of two other recipes with my own ideas incorportated into it to make it a salad that is also a meal in itself. Be sure to refrigerate overnight and serve it cold.

Provided by o.c.gramma

Categories Tuna

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup green bell pepper, chopped
2/3 cup yellow bell pepper, chopped
1/2 cup finely chopped celery
1/2 cup chopped red onions or 1/2 cup vidalia onion
3/4-1 cup shredded cheddar cheese
4 -5 hard-cooked eggs, coarsly chopped
3/4-1 cup frozen baby peas, slightly thawed
1/2 cup water chestnut, chopped (optional)
8 slices bacon, fried crisp and crumbled (optional)
12 ounces light chunk tuna in water, well drained and flaked into bite sized pieces (can use cooked chicken or ham also)
8 ounces tri-color spiral pasta, cooked 10 to 12 minutes, drain off and rinse in cold water, drain off again & add to bowl
3/4 cup salad dressing (not mayonnaise)
1/2 cup caesar salad dressing, and dip (comes in a jar, and is quite thick)
3 -4 tablespoons milk (Try 3 Tbsp. first, if still too thick, add one additional Tbsp.)

Steps:

Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.

Nutrition Facts : Calories 505.7, Fat 24.1, SaturatedFat 7.2, Cholesterol 183.1, Sodium 806.8, Carbohydrate 40.6, Fiber 3, Sugar 7, Protein 30.7

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