Catie's Island Tuna Salad
Blue Ribbon Recipe
This is a cool refreshing salad that would be great at any summer picnic or even for a light dinner. It's full of flavor and texture. I chose the fresh minced onions and they provided a little crunch along with the green pepper. I loved the mixture of mayo and sour cream, it really made this salad creamy. This will be on my must-make list this summer! The Test Kitchen
7 oz(2 cups dry) macaroni pasta
1/2 cmayonnaise or salad dressing (i.e. Miracle Whip)
1/2 csour cream
1/2 tspcelery seed
1/2 tsponion salt (I omit and use 1 1/2 tablespoons minced onion)
7 ozcan of tuna, drained (I rinse and drain tuna again to lessen strong flavor)
17 ozcan of sweet peas, drained, or 1 cup thawed frozen sweet peas
3/4 cmild cheddar cheese, diced small
2 Tbspminced green pepper
1 Tbspdiced pimento
·note: if you omit onion salt and use fresh onion as stated above, you may salt and pepper to taste.
How to Make Catie's Island Tuna Salad
- Gently blend remaining ingredients into the pasta.
Note: I use two 5 oz. cans tuna for fuller salad. You can substitute tuna with ham, luncheon meat, or chicken.
Also, you can substitute lite sour cream, lite MIracle Whip, low fat cheese, as desired.
NOTE FOR GLUTEN FREE: This recipe is excellent using the rice/quinoa blend of macaroni, such as Andean Dream.