Kirsten's Tuna Pasta Salad

This recipe was born out of my desire to use leftovers before we headed out of town. I was determined to use up ½ pound of leftover cooked Campanelle pasta and some other ingredients before we left. As I was making this pasta salad, I kept tasting it and thinking “blah”. I kept looking in the fridge, pantry and spice shelf for something that would work here. BAM! I found the perfect combination of flavors. This salad turned out so good, I had to share.

This photo was taken AFTER we finished dinner. This is all that was left of this scrumptious salad. I had to hold back my husband, Todg, from eating the rest until after I snapped this picture. Clearly, I wasn’t thinking about this as a blog post before we ate it.

All the measurements in the recipe are what I THINK I did. Use your personal taste to adjust as desired. Here is the recipe.

Ingredients

½ pound of cooked short pasta chilled (I added olive oil to the pasta the night before to keep it from getting hard in the fridge.) ½ large sweet onion chopped​​ 1-4 oz. can of albacore tuna 1-4 oz. can of light tuna 1- 4.2 oz. can of black olives finely chopped ½ pint of grape tomatoes, halved 1/3 cup mayo ¼ cup Miracle Whip Juice of 1 lemon ½ teaspoon of dried dill (Fresh dill would work great too. Adjust the amount accordingly.) salt and pepper – to taste

Directions

Add all ingredients in a large bowl, mix, and taste for seasoning. Pour a glass of Chardonnay or Pinot Grigio and enjoy! Please try it and let me know if you liked it as much as we did.