Tuna Pasta Salad
Tuna Pasta Salad is my family’s ultimate lake lunch. And one of my treasured family recipes. Also known as “TPS”, this dish is a delicious cold pasta salad that is the perfect summertime staple in the Marino house! Over the years my children and their friends grew up enjoying Lake Martin during the summer. And always at some point during our time at the lake, the question was – and continues to be -“Are we having TPS for lunch?”
Everyone that I serve this salad to asks for the recipe. I don’t really measure anything, which makes it difficult to share, so the ingredient measurements aren’t perfect. But that’s ok as you can tweak it to your tastes. My recipe has also evolved over time as well. It began as a typical southern mayonnaise-y pasta salad that happened to have tuna in it. To be honest, I rarely eat mayonnaise. Just not a fan! So my version today is a fresh, light tasting Tuna Pasta Salad with just a tweak of mayo and a bit of spice to a bright, citrusy olive oil base.
Starting with jarred, olive oil based Tonnino tuna is a MUST! Then extra light tasting olive oil, lemon and oregano form the base of the salad, with just a bit of mayo. Pasta, fresh cut veggies and sharp cheddar cheese pair well with the delicious dressing, and a bit of jalapeno and a touch of cayenne pepper add some spiciness.
This recipe can easily be halved, as it makes a ton! I often take a half recipe to a loved one who is under the weather or has a new baby. Just place in a plastic food storage container, drizzle with additional olive oil and top with paprika and cilantro. Will keep in the refrigerator a couple of days.
Serve this Tuna Pasta Salad alongside some sliced tomatoes and Simply Lay’s potato chips. Perfect summer lunch! Enjoy!
Tuna Pasta Salad
Ingredients
- 1 pound pasta shells
- 2 jars Tonnino tuna drained
- 16 ounces sharp cheddar cheese cut into small cubes
- 1 red bell pepper chopped fine
- 1 small sweet onion chopped fine
- 1 jalapeno pepper seeded and minced
- ¼-½ tsp dried oregano
- ½ cup mayonnaise
- juice of one lemon
- ¼-½ cup extra light olive oil to taste/texture desired
- red wine vinegar a splash or two, to taste
- kosher salt, freshly ground black pepper, cayenne pepper to taste
- handful fresh cilantro chopped, for serving
Instructions
- Cook the pasta shells in boiling salted water until done. Drain and rinse with cold water and drizzle with olive oil and a small amount of kosher salt. You can do this early in the day or even the night before–Store in the refrigerator in a large ziploc bag.
- In a large bowl, place the red pepper, onion, jalapeno pepper, oregano, mayonnaise, lemon juice and ¼ cup olive oil along with a pinch of salt, pepper, and sprinkle of cayenne pepper. Stir to combine and then add the tuna. Mix together gently.
- Now add the pasta shells and cubed cheddar cheese to the tuna mixture. Drizzle with additional olive oil and a splash or two of red wine vinegar. Stir well and taste for seasonings and for ratio of dressing to pasta salad ingredients. Add additional olive oil, red wine vinegar or lemon juice, salt, pepper and cayenne according to personal taste.
- Top with cilantro and serve with sliced tomatoes and potato chips. Enjoy!