Creamy Tuna Pasta Salad
Ingredients:
4 cans of tuna in water, drained
1 can of yellow corn, drained
1 large carrot, grated
¾ of a head of lettuce, sliced into thin julienne strips
1 package (about 12 oz) elbow pasta, cooked and drained
6 tablespoons mayonnaise
Salt and black pepper, to taste
Instructions:
Cook the Pasta:
Boil elbow pasta according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking. Set aside to cool.
Prep the Veggies & Tuna:
In a large mixing bowl, combine the grated carrot, drained corn, julienned lettuce, and drained tuna.
Flake the tuna lightly with a fork so it distributes evenly.
Mix It All Together:
Add the cooled pasta into the bowl.
Stir in the mayonnaise and mix until everything is nicely coated and creamy.
Season with salt and black pepper to taste.
Chill & Serve:
Let the salad chill in the fridge for at least 30 minutes before serving—it gets even better once the flavors meld!
Garnish with crackers, jalapeño slices, or extra lettuce if you like a bit of flair.
Happy cooking!