CRUNCHY TUNA PASTA SALAD
#158222 - 03/08/05 09:15 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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CRUNCHY TUNA PASTA SALAD
2 servings
Can of tuna in water (drained)
One Granny Smith apple (peeled and chopped) *add a little lemon juice to prevent browning
1-2 tablespoons nonfat mayonnaise
2 cups cooked pasta (small elbow or tubes)
Salt & Pepper (to taste)
Combine cooked pasta (cold) with can of tuna and apple. Add mayonnaise, and mix together. Season with salt and pepper. Let chill at least 30 minutes.
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Edited by Shell Marr (01/03/07 04:41 PM)
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What kind of nonfat mayo do you use? I checked Kraft (I think it was) and the list of ingredients mentions a small amount of egg yolk. Have you found one without this or does it just not bother you?
Thanks. This recipe sounds yummy - I already bought all the other ingredients to make it.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I was using Best Foods (also known as Hellmann's) Fat Free...but decided I did not care for it. I do just fine with Best Foods Light (also known as Hellmann's) I have it on my tuna sandwiches at lunch and it does not bother me.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I made this for lunch today and it was yummy. I made your meatloaf a couple of days ago and it was yummy, too. So far I'm batting a thousand with your recipes. Thanks.
For anyone like me who is, shall we say, kitchen-challenged, the little elbow pastas at least double when cooked, so a cup dry makes at least 2 cups cooked (it looked more like 3 to me).
Sometimes I can buy the very small shell pasta and I think this would be great with those, besides being very appropriate. 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Quote:
I made this for lunch today and it was yummy. How the apple hold up? Did they turn color on ya? If so, I was thinking maybe a squeeze of lemon juice would stop that? I made your meatloaf a couple of days ago and it was yummy, too. So far I'm batting a thousand with your recipes. Thanks. Oh, GOOD...this makes me so happy!!
For anyone like me who is, shall we say, kitchen-challenged, the little elbow pastas at least double when cooked, so a cup dry makes at least 2 cups cooked (it looked more like 3 to me). oops...hehehe
Sometimes I can buy the very small shell pasta and I think this would be great with those, besides being very appropriate. AAAwww.... 
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I made the elbows in the morning, then put the whole thing together about 30-45 minutes before lunch and the apples were fine. I don't think lemon juice would hurt - I was actually thinking about trying just a little the next time I made it just because I like how lemon juice cuts the tuna taste a little.
PS - I love your gently swaying tulips signature. Did you make it (whatever that means in computer terms) or did you find it somewhere?
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I use semi frozen peas. That makes the salad crunchy too!
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~~~Lisa~~~
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I'm missing this....sounds like a good lunch for next week
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