I’m not a huge fan of cold pasta salads, but every now and then, I get in the mood. But, I’m really picky about them. I hate the ones that are filled with sweet pickles. Oh, and what about the store-bought ones? Nasty stuff filled with who knows what! Homemade pasta salads are great, because you can add whatever you want. A hundred years ago, I went to a pot luck and someone brought this pasta salad made with spaghetti noodles and tuna. It was so different, so good and I thought, “Hey, what a great idea!” Ever since then, I have used spaghetti noodles for my cold pasta salads. But this time I was out of spaghetti! That is just unheard of in my kitchen! So this time I used shells. Maybe some of you are thinking “Whattt??? tuna in pasta salad?? No way…”, but you really gotta try it. It’s so good. It’s simple, it’s filling, it’s a great summertime dish for potlucks and it’s inexpensive. Give it a try! But if you really don’t like tuna, you could substitute the tuna with salmon or even chicken.
If you are going to use spaghetti noodles, just break the uncooked pasta in half or even thirds, before cooking. It will be much easier to eat. I think you will really like using the spaghetti noodles.
Tuna Pasta Salad
1/2 pound of spaghetti noodles, elbows or shells (cooked and drained)
1 can of tuna, drained (I use water packed albacore)
2 green onions, chopped
2 boiled eggs, sliced
salt and pepper to taste
minced jalapeno (optional)
1/2 cup mayonnaise (more if you like a lot of mayo)
2 tblsp sour cream
In a large bowl, mix together the sour cream, mayonnaise and green onions. Add in the eggs and tuna. Add the pasta and gently stir it together. Add more mayo if you need to. Cover and refrigerate until nice and cold. You may have to add more mayo once chilled.
Optional add ins: sliced olives, chopped pickle, red onion, shredded carrot, bell pepper, a couple tablespoons of Ranch salad dressing,