Creamy Tuna Pasta Salad recipe

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Ingredients

1 (8 ounce) package small seashell pasta
2 yellow squash, chopped
1 zucchini, chopped
½ cup chopped banana squash
1 (15 ounce) can kidney beans, drained and rinsed
½ (15 ounce) can canned corn
2 (5 ounce) cans tuna, drained
½ cup Italian-style salad dressing

Nutrition Info

508.2 calories
carbohydrate: 79.8 g
cholesterol: 12.6 mg
fat: 8.1 g
fiber: 16.6 g
protein: 32.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 440.4 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.

  2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.

  3. In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.

Recipe Yield

6 servings

Recipe Note

This tuna salad is extremely fast and delicious. I prepare it with a creamy italian dressing.

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