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September 4, 2017
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       IT’S LABOR DAY WEEKEND! The official end of summer, and the last big picnic of the year. Along with all the usual burgers and hotdogs, I always make a big batch of MY GRANDMA'S TUNA AND TOMATO PASTA SALAD. This is the best way I can think of to use up some of those end of summer tomatoes. And, the only tomatoes allowed in this dish are BIG, JUICY BEEFSTEAKS FROM NEW JERSEY, of course..
       The creamy mayo and the juice of the sweet tomatoes create the perfect sauce to coat the tuna and pasta. I love a heavy sprinkle of celery salt on top to tie it all together. This salad has always been AN ADDICTIVE COMBO for me. It’s just as good the second day, too, when the pasta absorbs alittle of the sauce. And, IT”S GREAT PICNIC FOOD!


LESSONS Learned:
1. Make sure the pasta is thoroughly cooled and dried off somewhat to prevent melted mayonnaise and a watery salad.
2. Stirring the mayo into the tuna and pasta separately makes it easier to combine the ingredients without over mixing.
3. I always serve this on a bed of romaine lettuce for the crunch and it allows me to eat more with less calories.


1/2 pound of rotelle pasta
1/2 cup Hellmann's mayonnaise
two 5 ounce cans of water packed solid white tuna
4 medium size tomatoes, cut into about 3/4" dice, about 4 cups.
1 - 1 1/2 teaspoons celery salt or to taste

Make the Pasta Salad:
        Boil the pasta according to package directions. Rinse the pasta in cool water until no heat remains, and dry with a paper towel to remove the excess water, and place in a large mixing bowl.
        Open up the cans of tuna, drain, and cut into small pieces. In a medium bowl, stir half of the mayo into the tuna to coat and stir the rest into the pasta. Combine both in the pasta bowl, and gently stir in the tomato and celery salt. Serve on a bed of romaine lettuce.

Makes 6-8 servings or one for me.     YUM!!
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