I admit it, I’m not much of a cook. My husband and youngest daughter are the chefs in the family. I saw a plaque in a magazine once that describes me perfectly. It said “I only have a kitchen because it came with the house” LOL. There is one thing I make really well and everyone seems to love it – that’s my tuna pasta salad. It’s easy to make and usually can be created with items you already have.
I added the “world famous” as a joke, because I have friends and family in both NYC and Florida, who love this. For someone like myself, who is not a cook, it’s quite a compliment. Please tell me if you make it and what you thought of it.
If you substitute anything or change it, I’d love to hear what you did. I’ve tried other vegetables, but tomatoes and cucumbers are always the best ones for us. Enjoy!
- 1 pound of rotini or rotelle pasta
- 2 cans of tuna fish. We use Bumble Bee prime fillet solid white albacore in water, but you can also use fresh tuna.
- Half a carton of grape tomatoes, cut in half
- 1/2 - 3/4 of a cucumber, cut into small pieces
- 1 bottle of creamy Italian salad dressing - we use Wishbone or Kraft
- A couple of tablespoons of mayonnaise - we only use Hellman's.
- While the water is boiling for the pasta, start cutting up the tomatos and cucumber. Keep them separated for now. You can also drain and flake the tuna into a small bowl and set aside.
- When the pasta is cooked, drain it and put it in a large bowl. Add a little of the creamy Italian dressing to keep it from sticking. Set it aside to cool down a little.
- Add the cucumbers and the tuna to the pasta and mix well. Add a little more of the creamy Italian dressing as you're mixing it. I always mix in the tomatos last so they don't get smashed while I'm mixing the other ingredients.
- Set it aside in the refrigerator to chill.
- When you serve it, add in 1-2 teaspoons on mayonnaise and some extra dressing if you need it. I try not to add all the liquid before it's being served so the pasta doesn't get mushy.
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