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Mustard and dill really add wonderful flair to the flavor of this simple salad. It's really very inexpensive to serve.—Pat Kordas, Nutley, New Jersey
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 551 calories, 35 g fat (5 g saturated fat), 30 mg cholesterol, 709 mg sodium, 40 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Tuna Pasta Salad in Taste of Home April/May 1996, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 10, 2011 by LibbiPeach
It was ok, but i'm still searching for a perfect tuna pasta salad. This one tastes too much of mustard for me, but i still didn't have left overs.
Reviewed on Aug. 28, 2011 by sands351
Very good. Added extra tuna and chopped celery as other reviewers did. Served it over a thick slice of a home grown tomato and "Oh Boy" it was great. Hubby said "This is a keeper". Thanks for a great recipe.
Reviewed on Oct. 06, 2010 by mythyagain@yahoo.com
This is one of my favorite take to work salads. I sometimes substitute peas for carrots and add some Italian dressing.
Reviewed on Apr. 24, 2010 by jadoherty
modified to lighten the calories: rotini wheat pasta, low-fat miracle whip, and skim milk. I also use dijon mustard instead of yellow.
Reviewed on Sep. 27, 2009 by cwbuff
Great tuna salad. However, I tripled the amt of tuna and decreased the amt of milk to 2 tablespoons. The fact that it's a do-ahead makes it even better.
Reviewed on Sep. 04, 2009 by marisatoddbarton
Awesome recipe. Nice and tangy and fresh tasting. I added celery for crunch and used dijon mustard instead of yellow. Thanks for sharing!
Reviewed on Nov. 25, 2008 by facetious
when I have leftover pasta in the fridge I am able to use it up with recipes like this. This is delicious and inexpensive.
Reviewed on Sep. 11, 2008 by florinda92986
DELICIOUS!!!! I added in fresh basil and doubled the tuna but it was GREAT.
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