June 21, 2016
Lunch, Salads, Fish/Seafood Salad,
Fish, Pasta, North American, Southern, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Refrigerator, Stove Top, High Protein, No Eggs more
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"I found the original recipe in the Taste Of Home's Annual Recipes 1997.It was sent to them by Pat Kordas from Nutley,New Jersey. And as usual with some recipes,I had to make a few personal changes. The " COOK TIME " is the time it takes to chill. Cooking the pasta is included in the prep time. Please feel free to adjust any seasonings to your own personal tastes. Posted to " ZAZZ " on 6/21/16. " Keep Smiling :) ""
Whisk together sauce ingredients and set aside.
In a large bowl,combine cooked pasta,drained tuna,carrots,celery,and onions.
Pour sauce over tuna mixture and mix well,if needed add more mayonnaise and adjust seasonings.
Place in refrigerator and chill for at least 3 hours.
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Great salad! I made a few minor changes by using tri-colored spiral pasta, no onion and no celery but I did use celery salt in place of regular salt and added some dried onion flakes to the mayo mixture. Served as a lunch salad -- forgot the crackers. Thanks for sharing this keeper salad. So easy and uses items that are always on hand in my house.