Recipe: Tasty Salad with tuna and fusilli pasta

Salad with tuna and fusilli pasta. Tuna Pasta Salad is easy to make and makes a great side dish. Made of fusilli pasta, flaked tuna, eggs, and all the trimmings, it's filling and delicious. ↓↓. Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad.

Salad with tuna and fusilli pasta It's a fabulous make-ahead pasta salad that's perfect for gatherings like potlucks or BBQs. I'm really pleased with how this tuna pasta salad turned out. In my opinion, it's a perfectly balanced meal. You can have Salad with tuna and fusilli pasta using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Salad with tuna and fusilli pasta

  1. It’s 350 grams of tricolor fusilli.
  2. You need 200 grams of string beans.
  3. It’s 200 grams of canned white beans.
  4. It’s 150 ml of natural yogurt.
  5. Prepare 3 tbsp of olive oil, extra virgin.
  6. You need 3 of garlic cloves.
  7. It’s 2 tsp of lemon juice.
  8. You need 1/4 tbsp of salt.
  9. Prepare 400 grams of canned tuna.
  10. You need 1 of onion, cut into thin slices.
  11. Prepare 2 tbsp of fresh parsley.

Light, tangy, and flavorful, this tuna pasta salad is an easy addition to any summer party or potluck. Flaky tuna, sweet cherry tomatoes, and a Drain pasta; add to bowl with dressing. Add tomatoes, tuna, olives, onion and parsley and toss well. Let cool to room temperature, season with salt and.

Salad with tuna and fusilli pasta step by step

  1. Boil the fusilli pasta and put the string beans 5 min before the pasta is ready. Rinse well, drain the water and cool down..
  2. Mix the white beans, natural yogurt, olive oil, garlic, lemon juice and the salt. The dressing is ready. Pour it into a large bowl..
  3. Add the fusilli pasta, string beans, the tuna, onion and stir carefully. Sprinkle with parsley and serve with white bread..

Tuna pasta salad is a potluck and picnic classic, and this one ups the game with the addition of crisp blanched broccoli, juicy cherry tomatoes, olives and scallions. Not a fan of mayo-based dressings? Skip it and toss the salad with a fruity extra virgin olive oil and freshly squeezed lemon juice to taste. Then rinse the pasta in cold water and pour the pasta into a large salad bowl. In a small bowl, mix the mayonnaise, dijon mustard, and anchovies for the dressing.

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