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Layered Tuna and Pasta Salad Recipe

Ingredients
Dry cavetelli or medium shell macroni (1 1/3c), chopped seeded cucumber (1c), Chunk white tuna, drained and broken into chunks (1can about 9 ½ ounce), sliced ripe olives, drained (1can about 2 ½ ounce), sliced green onion (2tbsp), finely shredded cheddar or Monterey Jack cheese (1/2c), sliced hard cooked egg (2), frozen peas (1c), chopped seeded tomato (1c), shredded iceberg lettuce (4c), herb dressing.
Herb dressing:- Dijon mustard (1tbsp), fresh lemon juice (1tbsp), snipped fresh chives (1tbsp), chopped flat parsley (1/4c), plain yogurt (1/3c), mayonnaise or salad dressing (1/2c).
Take a bowl; mix all these ingredients to prepare dressing mixture.
Method of preparation:-
layered-tuna-and-pasta-saladTake pasta, cook it in boiling water in a pan until it gets firm to bite. Take out the pasta from the water, rinse it in cold water and drain it again. Take a glass salad bowl or a serving dish. Place the shredded lettuce in it. Then add the layer of cooked pasta, cucumber, tomato tuna, peas, olives and then add egg slices as a top layer. Now spread the herb dressing on the top of the salad. Then sprinkle the cheese and the green onions. Cover the dish with plastic wrap. Keep it to chill for overnight. Lightly mix the layers of salad and then serve it.
Number of serving – 6

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