Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Prepare pasta salad as directed on package, adding remaining ingredients with spice pack.
Chill.
Stir in bacon bits just before serving.
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :).
Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
(If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.
Cook and drain pasta.
Toss pasta and tuna together.
Mix in mayo, cucumber and onion.
Salt and pepper to taste.
Onion salt can be substituted for onion and salt.
egrees F.
Add pasta to a large pot of
Cook the pasta in a large pan of
b>tuna.
Quarter cherry tomatoes.
Finely chop gherkins.
Cook pasta
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
Cook pasta to al dente stage. Drain and reserve.
Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
Mix pasta with tuna mixture.
Season with salt and pepper to taste.
If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
Slice the other lemon into thin wedges and arrange around the sides of the pasta.
Sprinkle parsley on top to serve.
n a roasting pan. Drizzle with honey mixture; turn to coat
Gradually add macaroni and salt to rapidly boiling water so that water continues to boil.
Cook, uncovered, stirring occasionally until tender.
Drain in colander; rinse with cold water and drain again.
While macaroni cooks, combine remaining ingredients except salad dressing in large bowl.
Break tuna into small pieces with fork.
Stir macaroni into tuna mixture.
Add salad dressing and chill.
ery well with paper towels. To prevent a watery salad. Place into
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.
00b0F. Line a baking pan with parchment paper. Spread the bread
Combine tuna, mayonnaise, chopped egg, onion, pickle
he package directions. Drain the pasta, rinse with cold water, and leave
Place the salad ingredients in a large bowl.
arbecue plate or barbecue grill with cooking spray and preheat to