My mother made this pasta salad often, and it’s an easy crowd-pleaser to bring to a potluck or other social function. If you can boil water, it’s pretty impossible to mess up. I’ve doubled or tripled the recipe to have extra lunches on hand for a few days. It lasts up to a week in the fridge, and leftovers are just as good as the first day (if not even better). You’re welcome to throw in other vegetables you’re trying to use up, like broccoli, but my favorite combo is the original. I love this recipe, and it was easy to adapt it to our gluten-free changes. I’d like to eventually make a vegan version that tastes the same as well – I’ll keep you posted!
Classic Pasta Salad
- One 12 ounce box tricolor spiral pasta or one 12 ounce box gluten-free spiral pasta
- Two cans tuna, drained
- Equal amounts mayonnaise and ranch dressing to taste (approximately 2-3 tbsp of each has worked well for us in the past, but it depends on your taste)
- Salt to taste
- Dash of dill
- One cucumber, diced
- A dozen cherry tomatoes, halved
- 1 bunch scallions, chopped
- 1 large carrot, diced
Cook pasta according to box directions, drain, and let cool. Add other ingredients, and refrigerate. Best when allowed to chill for an hour before serving.