Tuna pasta salad with crisp vegetables
Tuna pasta salad is useful when you want a cold lunch with a little crunch. This two-person version uses drained canned tuna and a small amount of mayonnaise; cucumber and celery lighten the texture without turning it into a watery bowl.
The pasta should be cool before it meets the dressing, otherwise the salad can become oily and soft. If preparing ahead, keep the vegetables separate until close to eating. Refrigerate leftovers within 2 hours, or within 1 Hour when temperatures exceed 90 °F (32 °C).
- Kalorien
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- Eiweiß
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- Fett
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- Kohlenhydrate
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Für die Berechnung werden Zutaten, genaue Mengen und die Portionsanzahl benötigt.
| Zubereitungszeit | — |
|---|---|
| Aktive Zeit | — |
| Schwierigkeit | — |
| Schärfe | — |
| Küche | Home cooking |
| Allergene | — |
Zutaten
2 Portionen
Schritt 1
Cook macaroni according to its package. Drain, rinse briefly under cold running water and drain thoroughly. Spread in a shallow bowl and refrigerate while preparing the other ingredients.
Schritt 2
Wash cucumber and celery. Remove very watery cucumber seeds if necessary, then cut both vegetables into small pieces. Drain the tuna well and break into flakes.
Schritt 3
Stir mayonnaise and lemon juice together. Fold through the cooled pasta, tuna and vegetables. Add pepper and taste before adding any salt: canned tuna and mayonnaise are already seasoned.
Schritt 4
Keep covered in the refrigerator until serving. For a packed lunch, use an insulated bag with ice packs; do not treat a cold pasta salad as shelf-stable.
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