Tuna Pasta Salad

Name: Tuna Pasta Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6-8 serving(s)
Ingredients: 1 (500 g) packet small shell pasta; 2 (170 g) cans tuna in brine or 2 (170 g) cans water; 1/2 red pepper, cut into small cubes; 1/2 green pepper, cut into small cubes; 100 g cheddar cheese, cut into cubes; 1 cup corn, tinned; 125 ml mayonnaise; 1 onion, finely chopped; 5 gherkins, diced; salt and pepper; 2 eggs, boiled and grated (optional for a heavier dinner) (optional)

Submitted by Chef Koeksister

"I love to make this salad on warm summer nights for dinner. My husband loves this tuna salad. You can leave out a tin of tuna if you want a lighter dish for lunch."

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Ready In:: 23mins
Ingredients:: 11
Serves:: 6-8

ingredients

1 (500 g) packet small shell pasta
2 (170 g) cans tuna in brine or (170 g) cans water
¹⁄₂ red pepper, cut into small cubes
¹⁄₂ green pepper, cut into small cubes
100 g cheddar cheese, cut into cubes
1 cup corn, tinned
125 ml mayonnaise
1 onion, finely chopped
5 gherkins, diced
salt and pepper
2 eggs, boiled and grated (optional for a heavier dinner) (optional)

directions

Cook pasta as directed on packet, drain and place in mixing bowl.
Drain tuna and add with all the other ingredients to the pasta.
Stir in mayonnaise.
season with salt and pepper.
Can be eaten immediately, but I find it tastier, when it was refrigerated for about an hour.
Enjoy!

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Reviews

This was perfect for a hot summers night dinner, wil definately make again, Great to add extras to it to

kiwileese

RECIPE SUBMITTED BY

Chef Koeksister

4 Recipes

I live in Nelspruit, South Africa. I'm 28 years old and just became a mother of a beautiful baby boy. I studied in Cape Town at Silwood Kitchen's Cordon Bleu School of cookery in 2001 until 2003. Where I achieved my Grande Diploma in Cordon Bleu Cookery. Then I moved to Nelspruit and became the Promenade Hotel's Head Pastry Chef and worked there until April 2007. I love cooking, reading about cooking and trying new recipes and ideas. The dish I'm famous for is my Strawberry Cheesecake, but my brulee is also a winner. My favorite restaurant is probably a good pasta and pizza restaurant. Nelspruit has a few, but Cape Town had the best pasta restaurants there. My pet peeves are trying to buy fresh veg or ingredients and not finding any at the stores, because we are quite limited with fresh ingredients and it can be quite frustrating.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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