(Recipe can be found at the site Lauren’s Latest here.)
Step by Step Instructions:
This delightful Tuna Pasta Salad with Dill and Peas is crazy good and only requires a few ingredients: Dill Pickles, Pasta (I loved the Mini Farfalle in this), 1 Onion, 1 Lemon, Dried Dill, two 5-ounce cans of tuna (I thought the white albacore tuna was perfect with its mellow taste), Mayo (as you can see I went with the lower-fat made from Olive Oil mayo), Salt & Pepper, and frozen Sweet Peas.
I started off by boiling a pot of water. While the water came to a boil, I chopped up about 1/2 of a white (or you can use a red) onion. You’ll want about 1/2 of a cup of onions.
All you pickle lovers will be happy that the dill pickle made an appearance in this recipe. And it brings a great, tart crunch to the dish. Just dice up about 3/4 of a cup worth of dill pickles.
At this point the water was boiling so in went the pasta. Just cook it according to the package’s directions.
With about 30 seconds left in cooking the pasta, add about 1 cup of frozen peas to the pasta water to get the peas cooked really quickly. Then drain the pasta and peas.
Now it’s time to make the dressing for the salad. In a small mixing bowl combine 1 cup of mayo, the juice of half of a lemon, 1 tablespoon of dried dill, and salt and pepper to your taste.
Then whisk it up and your dressing is done.
I drained the pasta in the pot and was ready throw the salad together. Now if you want a chilled pasta salad, you can rinse the pasta and peas with cold water. Otherwise just drain and toss the salad together.
Add to the pot the diced onions, chopped pickles, 2 cans of drained tuna, and the dressing.
Mix everything up and voila you’re all set. I’m telling you this was light, full of great flavor, and has quickly become my favorite pasta salad. I can’t wait for all of you tuna lovers to try this out, and I think this may just convert a few of you to the dark side! Happy cooking my friends!
Makes 4 (large) servings
Ingredients:
1 lb. mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
two 5 oz. cans tuna, drained {I used albacore tuna packed in water}
1/2 lemon, juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper, to taste
Preparation Instructions:
1. Bring large pot of water to boil. Salt water and cook pasta until al dente.
2. Stir in frozen peas and cook 30 seconds.
3. Drain pasta and peas. If you want room temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.
4. In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}.
5. Serve or refrigerate covered until ready to serve.
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