Garden Tuna Pasta Salad
Description
This delicious pasta salad tastes great and is full of vegetables. Substitute canned shrimp in place of canned tuna to change it up a bit.
Ingredients
•
2 cups uncooked elbow macaroni
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1 (6 ounce) can water-packed tuna, drained and flaked
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2/3 cup chopped yellow bell pepper
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2/3 cup chopped celery
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1/2 cup shredded carrot
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1/4 cup sliced radishes
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2 green onions, chopped
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2 tablespoons minced fresh parsley
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3/4 cup mayonnaise
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1/2 cup ranch dressing
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1/4 cup grated Parmesan cheese
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1 1/2 teaspoons ground black pepper
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1/2 teaspoon salt
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2
Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
3
Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
4
Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.