A delicious pasta salad that tastes great with all the veggies in it. I substitute canned shrimp in place of canned tuna if I want to change it up a bit.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

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  • Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.

  • Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.

  • Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts

405 calories; protein 14.1g 28% DV; carbohydrates 37.5g 12% DV; fat 22g 34% DV; cholesterol 24.4mg 8% DV; sodium 682.4mg 27% DV. Full Nutrition
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