This is a republished recipe of mine from 2011! I decided it was time for an update, and wanted to share the recipe because it is a summer favorite in our house. After all, who doesn't love a retro summer pasta salad?! It has been a hot few days in our area, and cooking in my oven or over the stove has not been high on my list of things I want to do. This recipe is a go-to for me then the summer heat warrants a break.
One of the most entertaining things about blogging is laughing at your old posts. Sometimes it is what or how I wrote something, or it was prior to marriage or children, and I was blissfully unaware of what the phrase "I am tired" meant. This post was originally posted a month before Ron and I got married, and a year and half before Kellen was born. Here is the text from the original post:
"Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!"
Sometimes I am so embarrassed by my former self. And then I laugh because it is funny, and one of my favorite unexpected rewards of blogging. I have a few recipes I am replenishing over the next few weeks, and I am sure you will enjoy my mockery of my younger self because I know I certainly will because that is part of the fun. This particular one makes me laugh because I really was a woman of few words, and how different things are now!
Until then you can feast your eyes on this delicious salad and all of the retro glory that it entails.
I love cold noodle salads on hot days. I like the prep them at night, and then enjoy them for lunch or dinner the following day. It is a big time saver, and so nice to have a meal I can grab from the fridge. I keep this recipe pretty traditional and made a few adjustments that I have made to my recipe since I last posted it. I use a base of mayo and sour cream, and a pretty simple spice mixture. As I stated above, curry power would be a delicious addition. To my salad, I add white tuna, pasta (I prefer medium shells), peas, finely diced onion and celery. I like to keep my veggies small so the give a little crunchy texture, but they do not overwhelm the salad, especially the onion. I also like to let this salad rest in the fridge after I put it together. You can serve it right away, but I like the let the sauce and spices settle into the pasta and tuna. Plus, I think it is best when it is nice and cold.
I serve this salad with a green salad mix and seasonal fruit. Last night we enjoyed this with watermelon, and was a perfect summer meal.
Tuna Noodle Pasta
- 1 lb medium shell pasta (or another shaped pasta)
- 10 oz solid white tuna packed in water, drained and broken a part
- ⅓ cup finely diced white onion
- ⅓ cup finely diced celery
- ⅔ cup frozen peas
- 1 ¼ cup mayo
- ½ cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon seasoning salt
- 1 ½ teaspoon sugar
- Cook pasta according to package instructions. Drain, rinse, and set aside.
- In a large mixing bowl, mix together mayo, sour cream, tuna, onion, celery, peas, and seasoning.
- Gently stir in the pasta until it is well coated
- Cover and chill in the fridge for at least 2 hours
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!