Summer

Tuna Pasta Salad

by:
June 28, 2014
Author Notes

This was from a SF newspaper over 25 years ago, written by Sharon Cadwallader. I no longer have the exact measurements, the dressing, and I use more tuna, but the combination is unique and satisfying. It is heavy on the crunchy vegetables. —nutcakes

  • Makes 9 cups
Ingredients
  • Salad
  • 3 cups cooked penne pasta
  • 1 cup sliced celery
  • 2 cups finely sliced cabbage
  • 1 bunch radish, sliced
  • 1 cup cucumber
  • 12 ounces tuna, drained
  • 1/2 cup walnuts, chopped
  • 1/2 bunch cilantro, chopped
  • Dressing
  • 1/3 cup oil
  • 1/4 cup mayonaise
  • 3 tablespoons lemon juice or white wine vinegar
  • salt
  • pepper
In This Recipe
Directions
  1. Mix the salad ingredients in a large bowl.
  2. Combine dressing. Toss with salad. Chill and serve. Will keep overnight very well, but you might want to add walnuts before serving.

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