Cindy's Pasta Salad (Tuna Macaroni Salad)

 

I had my family over for supper on Sunday and wanted to make them something I knew they would enjoy.  I cooked my Mediterranean Marinated Grilled Chicken along with some scalloped potatoes.  I also made deviled eggs and cooked some green beans.

Then (because we all love it), I made my sister Cindy's Pasta Salad. My brother in law was golfing most of the day on Sunday and I knew he would be extra hungry. I wanted to make sure that I had enough to satisfy his appetite. He is quite a bit younger than the rest of us.  I find myself wanting to mother him.

 

My sister makes the best pasta  salad. it is filled with loads of color and texture and bags of flavor!  There is plenty of nice crunch from the use of celery.

The spring onions and green peas (frozen) add loads of color.  They also add texture and flavor as well.

 

She also adds a can of tuna to her salad, which is not something I ever did, but once I tasted hers, I decided it was an excellent addition. It adds protein and tastes really nice.  It also makes for a very nice salad that you can carry in your lunch or for picnics.

Its a great addition to the buffet table in the summer months when you are entertaining as well. It also holds up well in the refrigerator if you need to make it the day before.

It goes very well with grilled meats, poultry, hotdogs, burgers, etc.  And it is perfectly delicious all on it's own!

 

WHAT YOU NEED TO MAKE CINDY'S PASTA SALAD  (TUNA MACARONI SALAD)

Just a few simple ingredients, and not a lot of any one of them!  Simple ingredients put together in the most delicious way!

• 8 ounces (1 cup/227g) pasta, cooked to al dente according to package directions
• 2 stalks celery, trimmed, washed and diced
• 2 spring onions, trimmed, washed and chopped
• 1/2 cup (80g) frozen peas
• 1 can of albacore tuna in water (6 ounces/170g)
• 1/2 cup (110g) full fat mayonnaise (plus more to serve)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

 

Unless I am using a quality Italian Pasta,  (which I save for special dishes and occasions), I use Catelli Smart Pasta.  It comes in many shapes and sizes.

It is a type of pasta that has twice as much fiber as regular pasta, but cooks, looks and tastes like white pasta.  You really would not know the difference, and for a diabetic like myself, it is the smarter choice.

 

I always buy and use only Albacore tuna. I had an Italian Nonna stop me in the grocery store one day, many moons ago (my kids were all toddlers and they are middle aged now!), and tell me that I shouldn't be buying any kind of tuna other than Albacore.  I listened to her, noted the huge difference in quality and taste and have only been buying Albacore tuna since. A Nonna knows what she is talking about!

Use a good quality full fat mayonnaise. I use Hellman's because it tastes good and I can pronounce the ingredients. 

You can leave the frozen peas out if you want to, but we like to leave them in. You can also use regular onion rather than the spring onions. We like the color and flavor of the spring onions.

I always de-string my celery. Just grab the strings at one end of the stalk with the end of a knife, putting them between your thumb and the knife, and pull down. They will zip out very easily.

 

FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS

1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing. 

2. Take care not to over cook the pasta, or under cook the pasta.  Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente.  Crunchy under-cooked pasta is never good any time.  Follow the  directions included on your package of pasta to get it right! 

3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.

4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm.  Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.

5.  Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.

If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!

One final rule, less is more!  Don't be tempted to go overboard with either the dressing or the add ins!

 

HOW TO MAKE CINDY'S PASTA SALAD (TUNA MACARONI SALAD)

This is a really simple make and goes together very quickly. You do need to let it chill in the refrigerator for at least an hour prior to eating, so take that into account when making it!

Cook your pasta according to the package directions, just to al dente. (It will soften more as it absorb the mayonnaise upon standing.) Add the peas for the last one to two minutes of cooking. Drain well, rinse under cold water and drain well again. Pour into a bowl.

Add the chopped onion and celery. Flake the tuna into the bowl, mix together.

Stir in the mayonnaise and seasoning, combining well. Cover and chill in the refrigerator until ready to serve.

When you are ready to serve, you can add some additional mayonnaise if required. I usually add an additional 1/4 to 1/2 cup (55g to 110g), depending on how much has been absorbed.

 

My sister is an excellent cook.  I love everything she makes and this is no different.  When she first tole me that she put tuna in her pasta salad, I didn't think I would like it, but I ended up loving it.

This is a favorite addition to any salad buffet supper in the warmer months!  We're not quite there yet, but soon!

 

If you enjoy salad, especially pasta salads, you might also enjoy the following:

TURKEY SOUR CHERRY & ALMOND PASTA SALAD-  With its delicious sweet and sour poppyseed dressing, this salad is a really winning combination of cooked shredded turkey, tangy sour cherries, farfalle (bowtie) pasta, and blue cheese crumbles.  Serve on a bed of shredded ice berg lettuce which adds an additional layer of crispness. This is really one of my favorite salads!

BACON & TOMATO PASTA SALAD -  All the flavors of your favorite toasted sandwich in a delicious salad!  With fresh cherry tomatoes, crisp bacon, spring onions and celery. Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything! 

Yield: 4

Author: Marie Rayner

Tuna Macaroni Salad

Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M

A fabulous salad to enjoy either as a main or as part of a buffet during the warmer months. My sister's recipe. You can use any short pasta. This is simple to make and delicious! Chill for at least an hour prior to serving.

Ingredients

• 8 ounces (1 cup/227g) pasta, cooked to al dente according to package directions
• 2 stalks celery, trimmed, washed and diced
• 2 spring onions, trimmed, washed and chopped
• 1/2 cup (80g) frozen peas
• 1 can of albacore tuna in water (6 ounces/170g)
• 1/2 cup (110g) full fat mayonnaise (plus more to serve)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Cook your pasta according to the package directions, just to al dente. (It will soften more as it absorb the mayonnaise upon standing.) Add the peas for the last one to two minutes of cooking. Drain well, rinse under cold water and drain well again. Pour into a bowl.
2. Add the chopped onion and celery. Flake the tuna into the bowl, mix together.
3. Stir in the mayonnaise and seasoning, combining well. Cover and chill in the refrigerator until ready to serve.
4. When you are ready to serve, you can add some additional mayonnaise if required. I usually add an additional 1/4 to 1/2 cup (55g to 110g), depending on how much has been absorbed.

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