Monday, November 19, 2012

Tuna Pasta

The last pasta experiment I made caused me allergies that it took me two months to finally make some again. This time I veered from the usual pasta spaghetti. I decided to try pasta shells as I haven't made anything with that ingredient.

I searched online for easy and quick-to-prepare recipes and here is what I found. But I made minor revisions.

The ingredients:

250 grams Pasta shells
Tuna chunks (put as much as you want)
Green peas (diced carrots is optional)
chopped Celery (I didn't include the stalks)

Cook pasta shells for 10 to 12 minutes or until al dente (unlike spaghetti, this is quite difficult to tell. The middle part of the pasta shells tend to be the last to get tender contrary to its edges. Just make sure not to overcook.)
After cooking, immediately drain the pasta shells and put it in a bowl.
Add the green peas, diced carrots and tuna chunks in the bowl.
Combine the mayonnaise (If you want it creamy, put as much mayonnaise as desired.)

I put celery on top instead of mixing with other ingredients.
Refrigerate 1 to 2 hours before serving. 
I realized I don't like celery at all. This week, I made pasta tuna salad again but substituted celery with parsley. Unlike celery, parsley barely added any taste or flavor to the salad. 

1 comment:

Nashe^ said...

Ahh... I love tuna with pasta. I'm always making it for every movie marathon I have with my friends, only I prefer to use farfalle or spirals. ^^ I add melted cheese at times just because. (and NO CELERY either!)