Tuna Noodle Salad
A fresh take on the classic cold pasta salad dish. I made my own version of the recipe because I am not a fan of relish, but the fresh herbs and stone ground mustard add so much flavor that you don't miss it.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 teaspoon garlic powder
- 1/4 cup fresh basil chopped
- 8 ounces penne or rotini pasta (whole wheat optional) cooked and drained
- 4 eggs; hard-boiled peeled and roughly chopped
- 2 cans (5 oz) tuna fish or albacore (in water) drained
- 2 tablespoons stone-ground mustard
- 1/2 teaspoon salt and pepper or to taste (add a dash of red pepper for some kick)
- 1/8 cup fresh chives chopped
- 1/2 cup mayonnaise (light/low fat works fine) or more, if desired
- Carbohydrate 51.0217423705477 g
- Cholesterol 255.5475 mg
- Fat 19.5390068438557 g
- Fiber 2.56127365809744 g
- Protein 34.6747328962548 g
- Saturated Fat 3.79758500008886 g
- Serving Size 1 1 Serving (229g)
- Sodium 884.313250000304 mg
- Sugar 48.4604687124502 g
- Trans Fat 2.67420684223186 g
- Calories 527 calories
After the pasta has cooled for a few minutes, place in a large mixing bowl. Add all of the remaining ingredients and mix them together thoroughly with a large spoon. Make sure to break up any large chunks of tuna. Chill the salad in the refrigerator for at least 10-20 min, and serve.
