This is a favorite summer supper dish for my husband and me. Also a good take-along for picnics and hot-weather potlucks - just increase the amounts for larger groups.
Dilled Tuna Pasta Salad
4 oz uncooked pasta such as rotini, elbows, or small shells (enough for about 2 cups cooked)
1 6 oz can water packed tuna
1 stalk celery, thinly sliced on a diagonal
½ small red onion, thinly sliced and separated into rings
½ cup green or red bell pepper, sliced in thin strips
¾ cup Miracle Whip salad dressing
¼ cup mayonnaise
1 - 2 tsp vinegar
¼ tsp sugar (optional)
1 tbsp fresh dill or 1 - 1 ½ tsp dried dill (more if you like dill)
dash salt
4 oz sharp cheddar cheese, cut in ¼ in. dice
Halved cherry tomatoes or tomato wedges for garnish
Cook the pasta according to package directions. Cool. Drain the tuna and add it to the pasta along with the next 3 ingredients. Mix the Miracle Whip, mayonnaise, vinegar, sugar, dill and salt together, taste and adjust seasoning. Blend into the pasta mixture. Blend in the cheese. Serve chilled, garnished with the tomatoes. Makes two hearty meal-sized servings, or 4 - 6 side servings.