Rating: 4.5 stars 4.3
28 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad. Serve over a bed of fresh iceburg lettuce. Use more or less jalapenos to suit your taste.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 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. Add pasta shells and cook for 8 to 10 minutes or until al dente. Rinse under cold water until cool.

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  • In a large bowl, gently mix the cooled pasta, tuna, jalapeno peppers, onion, and celery. In a separate bowl, mix the mayonnaise, sour cream, lemon zest, mustard, and lemon juice. Stir the dressing mixture into the pasta salad to evenly coat. Season with salt and pepper, and chill until ready to serve.

Nutrition Facts

498 calories; protein 33.1g; carbohydrates 49.8g; fat 17.9g; cholesterol 47mg; sodium 464.6mg. Full Nutrition
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