Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, favorite lunchtime tuna pasta. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Favorite lunchtime tuna pasta. I am always on the hunt for quick, easy foods that I can make on my hour lunch break. This fits the bill and I can feel good about eating it.
Favorite lunchtime tuna pasta is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Favorite lunchtime tuna pasta is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have favorite lunchtime tuna pasta using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Favorite lunchtime tuna pasta:
- Take 1 tbsp miracle whip
- Prepare 1 tbsp olive oil
- Take 1 can tuna
- Get 1/2 cup chopped celery
- Prepare 1/2 cup cherry tomatos
- Make ready 8 oz wheat pasta (I used trottole)
- Take 1/2 tbsp citrus grill seasoning (onion powder, salt, pepper, paprika, red peeper, lemon peel)
- Make ready 1/4 cup chopped red onion
Ok, hope you love tuna pasta salad as much as we do! This huge bowl was devoured quick for lunch in the text kitchen. It was the perfect pasta lunch that's loaded with flavor and texture. The secret to why our recipe is so delicious is because we use lots of tuna.
Instructions to make Favorite lunchtime tuna pasta:
- Boil pasta until tender. drain, rinse with cold water and refrigerate for 10 minutes.
- Chop onion, tomato and celery
- When pasta is cool, add all ingredients and stir gently.
- Enjoy as a midday carb and protein feul!
This post may contain affiliate links. Please see my affiliate disclosure for more details. This tuna pasta salad fits that bill! Why We Love Tuna Pasta Salad. Tuna salad recipes have always been a staple in my family for years, and we've experimented quite a bit.
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