Conchiglie (Seashell Pasta) Salad with Tuna and Bell Peppers

Meal Type: Pasta, Salads

This pasta salad makes for an easy, healthy answer to the old “what’s for lunch?” question.

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

Directions

  1. Cook pasta in a large pot of lightly salted boiling water until just tender, drain well.
  2. Cool pasta in cold water and drain again. Place in a large salad bowl.
  3. Add remaining ingredients, and mix gently to combine.
  4. Refrigerate until ready to serve.

Tips and Tricks

You can make this salad a day ahead for picnics or take-to-work lunches.

Recipe Reviews

0votes
5
0%
4
0%
3
0%
2
0%
1
0%
    Showing 0 reviews

Leave a Reply

Your email address will not be published.

05

Comments are moderated and will only be made live if they add to the discussion in a constructive way.

Thanks for submitting your comment!