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Tuna Pasta Salad

Now you can get Tuna in a Package too...

Spiral rotini-style pasta works best for this salad. You may also use 24 ounces of any pasta you prefer, e.g., macaroni or shells.

    2 (12-ounce) packages rotini pasta
    1 teaspoon salt
    3 carrots, peeled and diced
    1 cups Italian dressing
    cup mayonnaise
    cup sun dried tomatoes in oil, sliced
    ⅔ cup tiny green peas
    ⅔ cup crumbled feta cheese
    ⅓ cup chopped green onions
    ⅔ cup sliced green onion tops
    cup kalamata olives, pitted and sliced
    2 teaspoons Italian herb mix
    2 teaspoons dried parsley
    1 teaspoons garlic salt
    1 teaspoon freshly ground Tellicherry peppercorns
    teaspoon dried dill weed
    teaspoon dried summer savory leaves
    2 (6-ounce) cans tuna in water, drained


1.  In a 12-quart stock pot, heat the water and salt. Boil the pasta.   
     Prepare the carrots and set aside.

2.  In a large bowl, slowly blend the Italian dressing into the          
     mayonnaise. Adding it too fast will create a lumpy dressing.

3.  Stir in the tomatoes, peas, feta cheese, green onions, green
     onion tops, olives, Italian herbs, parsley, garlic salt, pepper,
     dill weed and savory leaves.

4.  When the pasta is almost cooked, add the carrots to the
      boiling water and cook a few minutes. When pasta is done,
      drain the pasta and the carrots in a colander. Shake colander
      to release all the water. Immediately turn into an extra large
      bowl and toss with the prepared dressing and drained tuna.

5.  Refrigerate overnight or place in freezer to cool quickly.

      Makes 12 servings



 

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