To quickly cool the pasta: You can add the green peas to the pasta salad partially frozen if you’re making the salad a little bit in advance.If you skip this step, the macaroni salad may taste a little bland. Flavour the noodles: Generously salt the water you’ll be cooking the macaroni in to help flavour up the pasta.Boost nutrients: I typically like to use fibre-enriched macaroni pasta like Smart pasta or whole-grain elbow pasta for extra fibre and nutrients, but it’s a personal preference which pasta you go with.Keep scrolling to the recipe card for the full printable tuna pasta salad recipe! Cook the elbow pasta just past al dente for best results. If you overcook the pasta, it will be mushy. If you undercook it, the noodles will absorb the dressing, resulting in a less creamy macaroni salad. The Secret to Creamy Macaroni Salad: Be sure to cook the pasta just right. Serve immediately, or store in the fridge to keep cold for later.Add the dressing, and toss until the ingredients are coated completely.Add the cooked pasta, flaked tuna, green peas, celery, red onion, seasonings, and fresh herbs to a large bowl.In the meantime, combine the ingredients for the Greek yogurt dressing, stirring until smooth and creamy.Drain the pasta immediately, and run cold water over it to stop the cooking process before letting it cool in the fridge.Boil a large pot of water, and cook the elbow macaroni according to package directions, until just past al dente.How to Make Tuna Macaroni Salad – Step by Step Instructions Herbs and Spices: Use as little or as much salt, pepper, and dill or parsley as you’d like.Honey: Sticky and sweet, this is my secret to an absolutely irresistible homemade tuna macaroni salad.You can also sub in apple cider vinegar if preferred. For the best results, use fresh squeezed lemon juice. Lemon Juice: This helps cut through some of the fat, creating a refreshingly light taste.You can use light mayonnaise or full-fat, and substitute the yellow mustard with whole grain or Dijon mustard if you prefer. Condiments: Mayonnaise and yellow mustard create an extra rich flavour and a bit of zing.Use 0% or 2% Greek yogurt for a light option. Greek Yogurt: High protein and ultra creamy, plain Greek yogurt this is used to form the base of the dressing.You can also sub in green onions if preferred. Red Onion: This adds a pop of colour and tangy flavour to compliment the other ingredients.Celery: Chopped celery stalks add an irresistible crunch! You can also add in other veggies as well if you’d like.You can toss them in frozen or defrost them under cool water. Frozen Green Peas: Sweet baby or petite peas provide a sweet flavour and pop of colour.To keep it low fat, make sure the tuna you use is packed in water and not oil.
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