Tuna Veggie Pasta Salad Recipes

VEGETABLE & TUNA PASTA SALAD

Steps:

• To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
• To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

GARDEN TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
• Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
• Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

TUNA & VEGGIE PASTA SALAD

Steps:

• Cook the pasta in water with a dash of salt.
• Combine all other ingredients in a large bowl with a lid.
• When pasta is cooked through, drain and rinse in cold water.
• Add pasta to other ingredients & mix thoroughly.
• Let sit in fridge for several hours before serving.
• May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.

TUNA VEGGIE PASTA SALAD

Steps:

• Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies). Zest the lemon into the bowl. Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it). Add the garlic and basil. Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa). Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven). Start chopping the veggies as chunky or fine as you want. Throw them in the bowl with the dressing as you go. When you're done with the veggies, add the pepporicini slices and olives. Then add the well drained tuna and mix everything together just until the dressing is totally incorporated. Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't) accordingly. Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly (and as gently as possible). Let it chill in the fridge for a couple hours and enjoy!

CREAMY VEGGIE TUNA PASTA SALAD RECIPE BY TASTY

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!

VEGGIE TUNA SALAD

Steps:

• Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

TUNA VEGETABLE MACARONI SALAD

Steps:

• In a small bowl, mix together the mayo, mustard, sweet relish, salt and pepper; mix well to combine, adjust all ingredients to suit taste.
• In a large bowl,toss together the cooked and cooled pasta, well drained tuna, cooled vegetables, celery, sweet gherkins, chopped eggs and onion; mix well to combine.
• Mix in the mayonnaise mixture; toss well to combine.
• Season with more salt and pepper if desired.
• Cover and refrigerate for 4 or more hours.