My Mom and I used to love the version of this Tuna Pasta Salad served at an Italian restaurant called “Charlie’s” in Kitchener, Ontario. The restaurant is long gone and I never asked for their recipe, but this is my version. Hearty enough to be a main course at lunchtime, this Tuna Pasta Salad is also great on a buffet, or packed in a picnic or lunchbox. It is so easy to make, and it even benefits from being made ahead and chilled, so you can make it ahead of time. Having said that, I’ve also made this at the last minute, and everyone still loves it!
16 ounces dried pasta (penne or bow tie pasta work well)
2 cans of tuna (about 7 ounces, packed in water if possible), drained
About a half cup each of celery and red or yellow pepper, or try some sliced little gem lettuce and / or cucumber (I use about a cup and a half of vegetables for one salad.)
about ½ cup mayonnaise (you may need slightly more or less)
¼ teaspoon celery salt
Good squeeze of lemon juice
Salt and pepper to taste
Cook the pasta as per the package directions. Drain and rinse under cold water until the pasta feels cold to the touch. Place the drained pasta in a very large mixing bowl.
Add the tuna, vegetables and lemon juice and stir with a fork. Now start to gradually add the mayonnaise, stirring with the fork as you go. You don’t want it too moist, but you do want the mayonnaise to cover all the pasta, vegetables and tuna generously. Add more mayonnaise if you need to.
Taste the salad and add salt and pepper if desired. You can add a dash more lemon juice at this point if you like. Transfer the salad into a serving bowl or individual Tupperware style containers. Chill well.
Happily shared with Feasting in Fellowship Fridays at Comfy in the Kitchen, Food Fight Friday at Choochmagooz , Mouthwatering Monday at A Southern Fairytale, Tempt My Tummy Tuesday at Blessed with Grace, Tasty Tuesday at Beauty and Bedlam, Recipes I Can’t Wait to Try at At Home with Hayley, The Recipe Box Linky at Bizzy Bakes