It went against everything I hold dear and sacred, but one night last week I decided to make Tuna Pasta Salad for dinner. Not as a side, mind you, but as the main course for dinner – quite a commitment for meat and potatoes kind of a guy.
But why not? On a hot summer night, a refreshing pasta salad fits right in. The salad turned out very well and even passed the “Nancy test”. If she’ll eat something new and strange, the dish is a hit.
Here’s how I put it together.
Boil a box of Rotini until al dente (this makes a ton of salad, by the way). Rinse and let cool then add 3 cans drained tuna, and ¼ C dill relish. In a separate bowl, add 1 ¼ C mayonnaise, ¾ C sour cream, 2 T lemon juice, 2 t Dijon mustard, ½ t dill weed, 1 teaspoon onion salt, plus salt and pepper to taste (2 C sweet peas is optional if you’d like a little more green in the mix). Blend the two bowls and put in the refrigerator for a couple hours. Serve with a tomato pie and you have a perfect summer meal.
Tuna Pasta Salad
1 pound rotini pasta
3 cans drained tuna
¼ C dill relish
1 ¼ C mayonnaise
¾ C cup sour cream
2 T freshly lemon juice
2 t Dijon mustard
1 t onion salt
½ t teaspoon dried dill
S and P to taste
( 2 C sweet peas optional)
