Pasta Tuna Salad

This is an old Marshall Field’s recipe that I have changed (I reduced the amounts of celery, peas, salt and pepper); which is classic deli comfort food in a buttermilk dressing.  This is a good way to use tuna fish and  get some vegetables and  carbs in your diet.

Pasta Tuna Salad

  • 1 lb. rotini pasta (or a pasta of your choice)
  • 2 (12 oz.) cans tuna packed in water, drained
  • 3/4 cup celery, diced
  • 1/2 cup red onion, minced
  • 6 to 8 oz. frozen peas, thawed and drained (I like the petite pois that Birds Eye sells)
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1-1/2 cups low-fat buttermilk (see note below)
  • 1/2 cup light mayonnaise
  • fresh cherry tomatoes would be a nice addition

Cook pasta according to package directions.  Drain and rinse with cold water.

I double the sauce ingredients (sugar through mayonnaise but  use 3 tbsp. sugar, 1 tsp. salt, 1 tsp. pepper, 3 cups buttermilk and 1 cup mayonnaise). My family preferred this pasta salad not so dry so add the

In a large bowl, combine the pasta, tuna, celery, onion and peas and toss well.  In a separate bowl, whisk together the sugar, salt, pepper, buttermilk and mayonnaise.  Pour the dressing over the salad and toss to coat thoroughly.  Cover and refrigerate for up to 3 days.

Recipe by 

Comment: To make your own buttermilk; for each cup of buttermilk, you can use 1 tbsp. white wine vinegar or lemon juice plus enough milk to measure 1 cup.  Stir, then let stand for 5 minutes.



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