Conchiglie (Seashell Pasta) Salad with Tuna and Bell Peppers
This pasta salad makes for an easy, healthy answer to the old “what’s for lunch?” question.
20 minutes
PREP TIME
30 minutes
TOTAL TIME
2
SERVINGS
Ingredients
- 1 can (120g) Ocean’s No Drain Flaked Light Tuna In Water
- 2 cups small pasta shells
- 1 celery, diced
- 2 green onions, finely chopped
- ½ a green bell pepper, diced
- ⅓ cup red onion, chopped
- ⅓ cup Italian parsley, chopped
- ⅓ cup mayonnaise
- 2 tbsp lemon juice
- 2 tsp fresh tarragon, chopped
- 2 tsp horseradish
Product Used
Directions
- Cook pasta in a large pot of lightly salted boiling water until just tender, drain well.
- Cool pasta in cold water and drain again. Place in a large salad bowl.
- Add remaining ingredients, and mix gently to combine.
- Refrigerate until ready to serve.
Tips and Tricks
You can make this salad a day ahead for picnics or take-to-work lunches.
Showing 0 reviews
Thanks for submitting your comment!