Get the Recipe: Tuna Confetti Pasta Salad
Ingredients
- salt, to taste
- 8 ounces elbow pasta, or something comparable
- 2 5-ounce cans water-packed wild-caught chunk light tuna, drained
- 1 cup canned corn kernels, drained
- ½ medium red bell pepper, diced small (about ¾ cup)
- ½ cup Spanish manzanilla olives, jarred, roughly chopped or sliced
- ½ cup mayonnaise, I use Hellmann's
- ⅓ cup pickled jalapeno slices, jarred, minced
- 1 small handful cilantro leaves, roughly chopped (or parsley)
- 2 tablespoons jalapeno juice or brine, from the jar, see above
- 1 tablespoon olive juice or brine, from the jar, see above
- ground black pepper, to taste
Equipment
- A Large Mixing Bowl
- A large Pot
Instructions
Make the pasta:
- Bring a large pot of salted water to a rolling boil over high heat. Stir in the pasta and cook until tender according to the package directions. Drain and allow to cool completely. Transfer the pasta to a large mixing bowl.
Make the salad:
- Add the tuna, corn, red bell pepper, olives, mayonnaise, jalapenos, cilantro, jalapeno juice, and olive juice to the bowl with the pasta and lightly stir the ingredients together. Give it a taste and season lightly with salt and pepper, if needed. If the salad seems too dry, stir in a tablespoon of water. Serve chilled and enjoy.
Calories: 460kcal, Carbohydrates: 50g, Protein: 9g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 719mg, Potassium: 249mg, Fiber: 4g, Sugar: 4g, Vitamin A: 779IU, Vitamin C: 21mg, Calcium: 28mg, Iron: 1mg