Tuna Casserole Salad
Ingredients of Tuna Casserole Salad
Water 8 cups 2 L Salt 1 tsp. 5 mL Small shell pasta 1 1/2 cups 375 mL Frozen peas, thawed 1 cup 250 mL Can of flaked white tuna, drained 6 oz. 170 g Thinly sliced celery 1/2 cup 125 mL Diced red pepper 1/4 cup 60 mL Mayonnaise 1/2 cup 125 mL Tangy dill relish 3 tbsp. 50 mL Dijon mustard 2 tsp. 10 mL Lemon pepper 1/2 tsp. 2 mL Salt 1/4 tsp. 1 mL Paprika, SprinkleHow to Tuna Casserole Salad
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to medium bowl.
Add next 4 ingredient. Toss.
Combine next 5 ingredients in small bowl. Add to pasta mixture. Stir to coat.
Sprinkle with paprika. Makes about 3 1/2 cups (875 mL)
SALMON CASSEROLE SALAD : Omit tuna. Add canned salmon, round bones and skin removed
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