My mother has been making this every summer since I was a child. It keeps well in the fridge and is an ideal accompaniment to hamburgers, hotdogs, ribs...anything BBQ.
This is a great recipe. People frequently ask me to make this salad. And it's fairly easy to make too. I normally use 1/2 lb of salad shrimp (from the frozen section) instead of the canned shrimp. Sometimes I'll add a little bit of Old Bay seasoning. One time I did not green onions so I substituted chopped sweet onion, and it did not turn out as well. Stick with the green onion. Also, when I mix the ingredients, I start by combining the mayo and the tuna at the bottom of the bowl so that I can mix it well. Then I add the pasta and other ingredients.
Read MoreThis is a great recipe. People frequently ask me to make this salad. And it's fairly easy to make too. I normally use 1/2 lb of salad shrimp (from the frozen section) instead of the canned shrimp. Sometimes I'll add a little bit of Old Bay seasoning. One time I did not green onions so I substituted chopped sweet onion, and it did not turn out as well. Stick with the green onion. Also, when I mix the ingredients, I start by combining the mayo and the tuna at the bottom of the bowl so that I can mix it well. Then I add the pasta and other ingredients.
Great starter salad but some changes seemed to make it better. Too dry for 16 servings, so figured on only 8 so only used 1 lb of pasta. But once made, there was plenty for more! For the dressing, I increased mayo to 2 cups, then used 1/2 cup Italian Dressing (Bernstein) & 1/2 cup Catalina (you can play around with other dressings too) & I added 1.5 Tablespoons of Old Bay, as other's have done. Mixed all together and used 1/2 of the mix on the cooked pasta. Let chill for 3 hrs, then added the seafood & the rest of the dressing mix. I only used 1 can of Albacore Tuna (drained), 1 lb of fresh salad shrimp, and added a package of immatation crab (shredded). I also added 2-3 cups of shredded Mozzarella cheese. And it does get better each day, YUMMY!
Everyone at the potluck I brought this to, was asking for some to take home with them. I added 16oz. of imitation crab meat. I could have done w/o the tuna, but that is just my personal preference. I also made a batch w/ fat free dressings and fat free miracle whip, perfect for my diet!
I make it the same way, but only mayo and not the dressings. Never thought of that. I will have to try it that way!
Pretty good - the longer it stays in the fridge the better it tastes IMO.Something is missing though.
A simple recipe to make and everyone at our thanksgiving loved it. I added crab meat and some spices to it but it turned out great
Had twenty people over for a BBQ and this salad was a big hit. I was asked by several people for the recipe. Will make this for other events I cook for. Thanks for the recipe NOLLEEZ!
I really liked this pasta salad. I get so tired of the Italian dressing pasta salads. I didn't give it five stars, because I made some changes based on my family's personal tastes. Here are the changes I made: ~ substituted imitation crab for the tuna ~ Western Dressing (aka "cow dressing") for the French dressing ~ No mayo...I added more thousand island dressing ~ added black olives and corn
