![]() ![]() Simply stir in 2 teaspoons of dried herb or 2 tablespoons of fresh herb. Dill – you can add dill or any other fresh herb that you like.It would be great instead of the mayonnaise-based dressing in this salad. You might like our homemade buttermilk ranch dressing. Just keep in mind that this will also increase the calories and fat in your salad. If you prefer a creamy tuna macaroni salad, you can increase the amount of dressing. Because it has just the right amount of dressing that soaks into the pasta, it will become less creamy with time. This is a creamy pasta salad when you first make it. The dressing will have a tangy lemon flavor, but this will calm down during the marination in the fridge. HINT: Don’t be tempted to taste the salad before the chill. Cover the salad with plastic wrap and place in the refrigerator for one hour.The pasta will soak up much of the dressing during the chill in the fridge. Add the dressing to the large bowl of pasta ingredients.In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.Salt and pepper – if you prefer additional seasonings go for it! But salt and pepper are all that’s really needed.Lemon juice – this should be fresh-squeezed, not from a bottle.Light mayonnaise – you can use full-fat mayo if you prefer, we like light mayo because there are fewer calories and fat. ![]() Frozen Peas – peas add color, flavor, and a little bit of crunch.Red onion – you could use Vidalia onion if you don’t have red onion, but white and yellow onion might be a bit too strong.Celery – if you like your pasta salad crunchy, you can add a second stalk.There’s no need for all the added calories that come with tuna packed in oil. Tuna in water – this is just better for you.Elbow macaroni – we use elbows, but you could substitute rotini or penne pasta as well.RELATED: you might also like this recipe – Nana’s Macaroni Salad Ingredients for tuna pasta salad Pasta salads travel well in a cooler, making them great for picnics and barbecues. I make it fairly often and keep it in the fridge to just grab and go. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.I’ve seen this same tuna macaroni salad at potlucks and barbecues over the years, and I’ve had it on this blog since 2010. I love Recipezaar, as I have found so many good, healthy recipes here. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love to cook (and we love to eat) and am always looking for new recipies to try. My husband is retired from being in the wine business. My husband and I moved to Surprise, Arizona at the end of January 2005. Still can't work, but I am cooking and knitting again. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. My favorite cookbook, well I guess I have 3.The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. ![]()
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