Cook and drain pasta and rinse immediately with cold water. Let drain completely.
Drain tuna and squeeze out excess liquid. Mix tuna, pasta and Miracle Whip together until well coated.
Add celery seed and dill and mix well.
Add pepper, onion, celery and pickles (or relish) and mix thoroughly.
Let stand in refrigerator for 1 hour before serving.
Serves about 6.
Cook pasta according to package directions omitting any salt and fat.
Drain and rinse with cold water.
Set aside.
Combine the tuna and onion in a large bowl.
Add the pasta and toss gently.
wl or salad bowl combine the tuna, beans, onions, sage, and parsley.
Prepare pasta salad pasta and vegetable envelope using package directions.
Combine pasta salad seasoning mix, lemon rind, lemon juice, oil and honey in small bowl; mix well.
Combine pasta and vegetable mixture, seasoning mixture, water chestnuts, carrots, green onions, cashews and pasta salad Parmesan cheese in bowl; mix well.
Fold in chicken.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Add the peas during the last 1 min of cooking. Drain. Refresh under cold running water, then transfer to a large bowl.
Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel and cut in half, lengthwise.
Add the tuna, tomato, olives, salad mix, feta, egg and dressing to the pasta mixture in bowl. Toss gently to combine. Season. Serve.
Cook the pasta according to directions, drain, and set aside (I
Whisk together the first six (dressing) ingredients.
Fold in the tuna and peas.
Toss in the pasta.
Season with salt and pepper, to taste.
Chill at least two hours before serving.
The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.
Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
Combine dressing ingredients in non-reactive bowl and blend well.
Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
Keep covered and chilled until ready to serve.
d pasta to a large pot of boiling salted water and
rape and lychee salad, place the lychees, grapes, watercress, mint and chili
b>pasta to large bowl.
Stir in cheese, peas, celery and basil, AND tuna and
umin, paprika, garlic powder, honey and oil in a medium bowl
e paprika, oil and honey and season with salt and freshly ground black
Prepare pasta salad as directed on package, adding remaining ingredients with spice pack.
Chill.
Stir in bacon bits just before serving.
Combine all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
Place a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate. Decorate plate with grape tomatoes. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.
Blanch green and yellow beans in boiling salted water for 1 min, until just tender. Shock in ice water until cool then drain.
Transfer blanched beans to a large serving bowl along with cannellini beans, arugula, onion, olives and capers. Whisk together olive oil and lemon juice. Drizzle over bean mixture and toss to combine. Top with tuna and season to taste.
Place bechamel/white sauce and can of asparagus soup in
Cover pan with olive oil.
Let oil heat, then put in pan the chopped onion, mushrooms (drain can), garlic powder, basil, salt, pepper and pat of butter. Saute until onion fries clear.
Put in whole can of tuna and water also from tuna.
Add 1/2 cup water. Bring to a boil for 2 minutes.
Turn off. Do not overcook tuna. Cook pasta; drain.
Put in big pasta bowl or back in pot.
Put tuna mixture over pasta and mix well.
Let sit about 5 minutes for flavor.
WaLa!
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
KE THE FRENCH POTATO SALAD:
Drop the white and red potatoes into