I have always enjoyed eating pasta salads but when I married my husband the tendency to make pasta salad and other dishes like it increased, significantly. You see, my husband is a pasta salad junkie. His favorite kind is classic macaroni salad but he really likes this tuna fish seashell conglomeration, too. I’ve made it both as an entree and as an appetizer. When we eat it as an entree it’s usually for a light and quick lunch. Mark my words, there has never been a backyard BBQ without this salad on the table.
One of the best things about this pasta salad, other than it’s amazing flavor, is how easy it is to make. The hardest part is allowing the salad to chill in the fridge for a few hours before eating any. I wouldn’t skip this step no matter how hungry you are because you want those flavors to really soak into the seashells. Stifle your hunger with a banana or something. You’ll be ok, honey? This is a great salad to take to church potluck meals or any type of gathering where a dish to pass is needed.
I love taking this tuna seashell pasta salad to potluck dinners and other gatherings. Everyone loves it.
Let’s take a peek at what the folks over at Food.com have to say about it:
This is my favorite tuna and pasta salad! You can use any type of pasta you like, but I prefer shells. Cook time is chill time.
This is an amazing pasta salad that you can enjoy as a side dish to a big meal or as an entree
Ingredients
2 (6 ounce) cans tuna in water, drained and flaked
1 lb medium Barilla pasta shells
1 cup celery, chopped
1⁄2 cup onion, finely chopped
2 cups Kraft mayonnaise
1⁄2 tablespoon McCormick dried parsley
2 teaspoons lemon juice
1⁄4 teaspoon Morton salt
1⁄8 teaspoon pepper
1⁄8 teaspoon dry mustard
Instructions
Cook pasta according to package. Rinse with cold water and drain well.
Meanwhile, combine tuna, celery, and onion in a large bowl.
In a smaller mixing bowl, combine mayo, parsley, lemon juice, salt, pepper, and dry mustard.
Add pasta to tuna mixture. Spoon mayo mixture over tuna and stir until well blended.
Refrigerate 3 hours or until chilled.
Recipe and photo courtesy of Food.com.
