May use regular milk instead of vinegar if you prefer and may also substitute 1-1/2 cups of your favorite commercial Ranch salad dressing. Make the salad dressing a day ahead if possible to allow the flavors to meld. Serve immediately or cover and refrigerate.Ĭook's Notes: Use any short cut pasta you like - trumpets, elbows, rotini, shells, even bowties will work. Add Old Bay, lemon juice and gently fold in tuna taste and add salt and pepper only as needed. Add mustard, dill weed, Cajun seasoning, peas, cheese and bacon gently toss. Prepare pasta al dente according to package directions drain well, toss with olive oil. Whisk together salad ingredients adding only enough vinegar to reach a thick but pourable consistency. 1 (4.5 ounce) can tuna fillets, drained.1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama).1/2 pound small shell pasta (about 2 cups dry).Recipe: Peas and Pasta Salad with Tuna ©From the Kitchen of Deep South Dish Whisk together salad ingredients adding enough vinegar to reach a thick, but pourable, consistency. It's always great if you have the time to make the dressing a day ahead, so all of the flavors can mingle and marry, but no worries if not. I make my standard buttermilk Ranch dressing for this pasta salad, thinned with a little cider vinegar. Now, unlike say, a classic Tuna Macaroni Salad, this is what I'd consider to be a "pasta salad." Kissing cousins I suppose, but different from one another. The full recipe, with measurements and a printable document, will be found past all of the step by step photos. I just love this and can eat on this dish for several days, and frankly, it's delicious with or without the tuna. Truthfully, there's really not a lot of peas in this pasta salad anyway, for those of you who can either take them or leave them. Well, I'm a big fan of peas, so if you are too, this is a great pasta salad that's been around the block a few years. So funny that some people love peas and others hate them.
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