Pasta salad with tuna

Name: Pasta salad with tuna - Mihaela A.
Ingredients: 300 g pasta; 100 g pitted olives; 2 cans of tuna in its own juice; 1 small can of corn; 1 red bell pepper; 1 small can of peas; 1 pickled cucumber; 1 kiwi; 2; 3 tablespoons of mayonnaise; 3 tablespoons of sour cream; salt; pepper

Pasta/Pizza - Pasta salad with tuna by Mihaela A. - Recipia

Pasta Salad with Tuna When I'm craving something filling but don't want to cook a complicated dish, I make this pasta salad with tuna. It was inspired by a dear person who reminded me how well pasta pairs with tuna and crunchy or sweet-sour vegetables. It's easy to prepare, served cold, and can be refrigerated until mealtime. The kiwi adds a different note, and the combination of mayonnaise and sour cream binds all the ingredients without completely overpowering their flavor. Quick Info Total Time: not specified in the original recipe; preparation takes as long as boiling the pasta and assembling the salad Preparation Time: not specified separately Cooking Time: according to the instructions on the pasta package Servings: number of servings not specified Difficulty: easy Recipe Type: cold pasta salad with tuna, suitable for lunch, dinner, or a make-ahead meal Ingredients 300 g pasta 100 g pitted olives 2 cans of tuna in its own juice 1 small can of corn 1 red bell pepper 1 small can of peas 1 pickled cucumber 1 kiwi 2-3 tablespoons mayonnaise 3 tablespoons sour cream Salt and pepper, to taste Preparation Method 1. Boil the pasta in salted water, following the time indicated on the package. It's important not to overcook them, as they will be mixed with the other ingredients and need to hold their shape. 2. Once cooked, drain the pasta and rinse them under cold water. Let them drain well before placing them in the salad bowl. 3. Cut the red bell pepper into small pieces. Do the same with the pickled cucumber and kiwi. To distribute the ingredients more evenly, the pieces shouldn't be too large. 4. Drain the tuna, peas, and corn well. If too much liquid remains, the salad can become watery, and the dressing won't bind as well. 5. Slice the pitted olives thinly. 6. Place the pasta in a large bowl, then add the tuna, corn, peas, bell pepper, pickled cucumber, kiwi, and olives. 7. In a separate bowl, mix the mayonnaise with the sour cream. Pour the dressing over the ingredients in the bowl and mix gently until the mixture is uniform. 8. Season the salad with salt and pepper. Mix again, then refrigerate until serving. Why I Make This Recipe Often Tuna pasta salad is practical when I want to use ingredients that don't require complicated preparation. The pasta and tuna make it filling, while the corn, peas, bell pepper, pickled cucumber, and kiwi change the texture and flavor from one bite to another. Plus, it's served cold, so there's no need for an extra step after it's mixed. Tips and Variations Tips The pasta should be cooled before being combined with the other ingredients. The cold water rinse stops the cooking process and helps cool them down, and thorough draining is important to prevent the dressing from becoming too thin. The tuna, corn, and peas should be well-drained before use. The same goes for the pickled cucumber after it’s cut, especially if it's very juicy. Add salt carefully. The tuna, olives, and pickled cucumber may already be salty, and the salad needs a moderate amount of seasoning. Mayonnaise and sour cream should be mixed separately before being added to the bowl. This way, the dressing distributes more easily among the pasta and ingredients. Substitutions The recipe uses tuna in its own juice, and this should be kept as is if you want to follow the original version. There isn't a specific quantity indicated for the cans of tuna, corn, and peas, just the mention of a 'small can' for the last two, so drain the contents before use and maintain the recipe proportions. Pitted olives should be sliced thinly, as indicated in the recipe. If you use pre-sliced ones, there's no need to cut them further. Variations You can adjust the ratio of mayonnaise to sour cream within the indicated amounts, using 2 or 3 tablespoons of mayonnaise, depending on how creamy you want the salad to be. For a milder dressing flavor, use 2 tablespoons of mayonnaise and keep the 3 tablespoons of sour cream. For a more cohesive salad, use all 3 tablespoons of mayonnaise specified in the recipe. Kiwi is not a common addition in all pasta salads, but it is part of the original combination and adds a sweet-sour note. If you include it, cut it into suitable pieces so it doesn't mash during mixing. Serving Ideas The salad is served cold after being refrigerated. It can be placed directly in the bowl where it was prepared or divided into portions at serving time. It's suitable for a simple lunch, for a cold dinner, or for a meal where you want to have the dish prepared in advance. There's no need to reheat it. Frequently Asked Questions Can I use any type of pasta? The recipe calls for 300 g of pasta without specifying a particular shape. You can use whatever type of pasta you have, as long as you boil it according to the package instructions and drain it well before mixing. Why rinse the pasta under cold water? The pasta is cooled after boiling, and the cold water rinse stops the cooking process. Additionally, since the salad is served cold, the pasta needs to be brought to a suitable temperature before being combined with the mayonnaise, sour cream, and other ingredients. Is it necessary to drain all the canned goods? Yes. The tuna, corn, and peas must be well-drained. Excess liquid would thin the mayonnaise and sour cream mixture and could make the salad watery. When do I add salt and pepper? Salt and pepper are added after all the ingredients have been mixed with the dressing. This way, you can taste the salad and adjust the seasonings considering the flavors of the tuna, olives, and pickled cucumber. Can the salad be prepared ahead of serving? Yes. The recipe indicates keeping it in the refrigerator until serving time. No exact storage time is specified, so it's best to prepare it for the same meal or for a short interval, under refrigeration. Nutritional Values The values below are estimates and may vary depending on the type of pasta, the actual weight of the tuna cans, the amount of mayonnaise, and the fat percentage of the sour cream. For the entire amount of salad, the estimate is approximately 2,100-2,300 kcal, 120-130 g protein, 260-290 g carbohydrates, and 50-65 g fat. If the salad is divided into 4 equal portions, one portion would have approximately 525-575 kcal, 30-33 g protein, 65-73 g carbohydrates, and 13-16 g fat. These values are indicative and do not represent an exact nutritional calculation. Mayonnaise and tuna can significantly change the total, depending on the brand used and the net quantity after draining. Storage and Reheating The salad is kept in the refrigerator until serving, in a covered container. The original recipe does not specify an exact storage term, and the ingredients with mayonnaise, sour cream, and tuna are better suited for consumption within a short interval. The salad is not reheated. It is served cold, directly from the refrigerator or after being left out for a while to warm slightly.

Pasta salad with tuna

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