Ingredients:
- 4 cans of tuna in water, drained
- 1 can of yellow corn, drained
- 1 grated carrot
- ¾ of a lettuce, cut into julienne strips
- 1 package of elbow pasta, cooked and drained
- 6 tablespoons of mayonnaise
- Salt and pepper to taste
Instructions:
1. Prepare the pasta:
- Cook the elbow pasta according to the package instructions. Drain and set aside to cool slightly.
2. Combine the main ingredients:
- In a large mixing bowl, add the drained tuna, yellow corn, and grated carrot.
- Add the julienne lettuce and cooked elbow pasta to the bowl as well.
3. Make it creamy:
- Add 6 tablespoons of mayonnaise to the bowl and mix everything together until well combined. You can add more mayo if you prefer it creamier.
4. Season:
- Season the salad with salt and pepper to taste. Stir again to make sure the seasoning is evenly distributed.
5. Chill and serve:
- For best results, cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together.
- Serve cold, and enjoy this creamy and satisfying salad!
Tips:
- Add extra veggies: You can add diced cucumbers, bell peppers, or peas for more color and crunch.
- Zesty kick: For a bit of tang, mix in a squeeze of lemon juice or a tablespoon of mustard.
- Protein boost: You can also add boiled eggs or shredded chicken for added protein if desired.
Quick Summary:
This creamy tuna pasta salad is packed with tuna, sweet corn, carrots, and lettuce, all mixed with a smooth mayonnaise dressing — a quick and hearty meal for any time!
