RCI-ND.002.0154.001
Tuna Vegetable Pasta Salad
Tuna Vegetable Pasta Salad from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- lb uncooked rotini1/2 unit
- -1/2 oz can Tuna1 12 unitdrained and flaked
- 2 cups
- tomato1 unitchopped
- 1/2 cup
- 1/4 cup
- 1/4 cup
- 1 cup
- 1/4 cup
- T. prepared mustard1 unit
- 1 tsp
- 1 tsp
- 1/8 tsp
Method
1
Bring a large pot of salted water to a boil and add the rotini pasta, cooking until al dente according to package directions.
12 minutes
2
Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process and cool completely.
2 minutes
3
Transfer the cooled pasta to a large mixing bowl and toss with the Italian dressing while still warm to allow absorption of flavors.
4
In a separate small bowl, combine the mayonnaise, prepared mustard, dill weed, salt, and ground black pepper to create the dressing base.
5
Fold the drained and flaked tuna into the pasta, breaking up any large chunks gently.
6
Add the thinly sliced cucumbers, chopped tomato, sliced celery, chopped green pepper, and sliced green onions to the pasta mixture.
7
Pour the mayonnaise-mustard mixture over the pasta and vegetables, and toss all ingredients together until evenly coated and well combined.
8
Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the salad to reach the proper temperature.