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"The belly rules the mind."--Spanish Proverb

Tuna Pasta Salad with capers Recipe

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This recipe for Tuna Pasta Salad with capers is from Legacy Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 package (8 oz. ) San Giorgio Mostaccioli Rigati no.75 pasta
1 -5 oz. can of Sunkist solid white tuna, drained and flaked
2 T. apple cider vinegar
1/2 c. Hellman's Mayonnaise
2 T. drained and rinsed capers
4 slices Boar's Head Jalapeno Pepper Jack Cheese, chopped
1 cup Dole baby spinach
1 hard boiled egg, chopped
1/4 c. lemon juice for boiling water that pasta is cooked in to replace salt.
Trays of ice- cubes
Directions:
Directions:
Cook pasta in 3 quarts of water with 1/4 c. lemon juice added to replace salt for 11 - 12 minutes. Start testing for doneness after 10 minutes. Drain and put several ice cubes on top and gently stir to stop the cooking process. Carefully, put cooled pasta in a mixing bowl. Add vinegar and mayonnaise and mix. Add
flaked tuna, capers, baby spinach, and cheese. Mix. Finally, add in the chopped egg. Chill well but the pasta tastes good at this point, too.
Number Of Servings:
Number Of Servings:
2 - 3
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
It's nice to serve the salad with half a boiled egg on the side. I sprinkled a little sea salt on the egg but the salad really doesn't need any extra salt. Enjoy! -Mimi (MaryBradshawDuncan@gmail.com)

 

 

 

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