Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!
2 5 oz can of tuna, drained
1 cup diced celery
2 oz diced pimentos
3 Tbl sliced green onions
2/3 cup fresh peas
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
10 oz pasta shells (we use gluten free)
2 Tbl fresh lemon juice
Salt & Pepper
Cook pasta according to package directions. Drain and cool.
In a large bowl, gently fold all remaining ingredients into the pasta. Season with salt and pepper. Cover and allow pasta salad to chill in the fridge for an hour before serving.
Labels: fish, original recipe, pasta, salad