Friday, June 1, 2012

What's for Dinner: Tuna Pasta Vegetable Salad

A lot of people have a version of tuna pasta salad; here's mine. I like to add lots of vegetables, so it's almost half vegetables, half pasta. We like this for hot summer days.

Tuna Pasta Vegetable salad

3 cups (12 ounces) dry elbow or corkscrew pasta, cooked and drained
4 cans (5-6 ounce) chunk or solid pack tuna, drained
3-4 ribs celery, chopped
1/2 sweet onion, chopped (about 1 cup)
1/2 to 1 green pepper, chopped
1/2 to 1 red pepper, chopped
1 cup frozen green peas
Tomatoes for garnish
Blue corn chips for garnish

1 cup Miracle Whip light
1/4 cup yellow mustard
2 tablespoons American Spoon Great Lakes Seafood Sauce*

In a large bowl, add pasta, tuna and vegetables; toss or stir to distribute ingredients evenly.  Blend the Miracle Whip, mustard and Seafood sauce together, then add to salad and stir, coating everything evenly. Chill.

Makes about 12 cups pasta salad. Nutritional information per one cup: 206 calories, 11 grams protein, 5 grams fat, 28 grams carb, 2 grams fiber, 11 milligrams cholesterol, 383 milligrams sodium.

*The American Spoon Great Lakes Seafood Sauce is my secret ingredient for anything seafood. It contains capers, onion, dill, lemon juice, garlic and other flavors. It's great mixed with light mayo for a quick tartar sauce. It is made in Petosky, Michigan, so I can pick it up locally in their shop in Saugatuck. It can also be ordered directly from the company here.

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