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.

Tuna Pasta Salad

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.


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


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.


"If you don’t love what you do, you won’t do it with much conviction or passion.”
-Mia Hamm
"Character is power."
- Booker T. Washington
"The purpose of life is to live it, to taste experience to the utmost, to reach out eagerly and without fear for newer and richer experience."
- Eleanor Roosevelt

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