Dill – you can add dill or any other fresh herb that you like.It would be great instead of the mayonnaise-based dressing in this salad. You might like our homemade buttermilk ranch dressing. Just keep in mind that this will also increase the calories and fat in your salad. If you prefer a creamy tuna macaroni salad, you can increase the amount of dressing. Because it has just the right amount of dressing that soaks into the pasta, it will become less creamy with time. This is a creamy pasta salad when you first make it. The dressing will have a tangy lemon flavor, but this will calm down during the marination in the fridge. HINT: Don’t be tempted to taste the salad before the chill. Cover the salad with plastic wrap and place in the refrigerator for one hour.The pasta will soak up much of the dressing during the chill in the fridge. Add the dressing to the large bowl of pasta ingredients.In a separate bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.Salt and pepper – if you prefer additional seasonings go for it! But salt and pepper are all that’s really needed.Lemon juice – this should be fresh-squeezed, not from a bottle.Light mayonnaise – you can use full-fat mayo if you prefer, we like light mayo because there are fewer calories and fat.Frozen Peas – peas add color, flavor, and a little bit of crunch.Red onion – you could use Vidalia onion if you don’t have red onion, but white and yellow onion might be a bit too strong.Celery – if you like your pasta salad crunchy, you can add a second stalk. There’s no need for all the added calories that come with tuna packed in oil.
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