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Easy

Pasta Salad with Tuna and Eggs

PASTA SALAD HAS MANY VIRTUES. It's easy. It's healthy. It's filling. It looks really nice. It's economical (cheap). And it can serve either as a side dish or a meal by itself.

If possible, use colored pasta (often packaged with spinach green and tomato red together with the plain old beige variety). Select shapes that hold the dressing such as fusilli or rotini (spirals), conchiglie (little shells) or ruote (wheels).

This is a favorite for both its simplicity and its light tuna taste. I recommend tuna packed in olive oil rather than vegetable oil or water—both which produce bland salads. 'Genova' brand distributed by Chicken of the Sea is a good choice.

Total time 30-40 minutes. Serves 5-6.

SHOPPING LIST:
Jerry's Recipes
  • Pasta
  • Fresh or canned diced tomatoes
  • Canned tuna in olive oil
  • Boiled eggs
  • Scallions
  • Mayonnaise
  • Parsley (flat-leaf is best)

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)
1
Drain thoroughly, transfer to a large bowl, then stir in
  • 2 tablespoons olive oil
2
~ Set pasta aside to cool ~


Prepare dressing
 
In a separate bowl, mix together gently
  • 3 ripe tomatoes, seeded and diced into small cubes and liquid drained (or one 14-oz can diced tomatoes, drained)
  • 6-oz can light tuna in olive oil, flaked (first drain any excess oil)
  • 3-4 hard-cooked eggs, flaked with fork
  • 2-3 scallions, white parts only, sliced thin
  • Optional: For a little 'crunch', add a rib of celery, finely chopped

Finish the salad

  
 
Transfer the dressing to pasta bowl and mix together gently. Then add and mix in remaining ingredients
  • 2 tablespoons olive oil
  • 4 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, chopped fine
  • Salt and fresh ground black pepper

rainbow

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