Tuna Pasta Salad with Egg
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"This is an Italian recipe, very nice for the summer months! It has cucumber in it, which I don't like, but my husband does, so I just add cucumber to his individual portion."
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Ingredients35 m servings 644 cals
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Place penne in a large mixing bowl and toss well with olive oil.
- Combine tuna, mayonnaise, lemon juice, and capers in the bowl of a food processor; blend until smooth and creamy. Add to the penne and mix until well combined. Add corn, bell pepper, and cucumber and toss together. Spoon into a serving dish. Arrange quartered eggs on top.
- Cook's Notes:
- You can use any short pasta for this recipe; fusilli or shells work great.
- If you don't have capers, you can replace them with 1 tablespoon white wine vinegar.
Per Serving: 644 calories; 40.7 g fat; 47.1 g carbohydrates; 24.2 g protein; 136 mg cholesterol; 481 mg sodium. Full nutrition