Cool pasta salad with a blend of cucumber, green pepper, tomato, and green onions that I enjoy every summer. It could be eaten year round but, it’s really nice when it’s hot to have this chilled salad.
Many, many, many years ago, I was invited to a ladies luncheon. This is one of the items she served and was gracious enough to share the recipe with me. I loved her luncheons. She’d have about 30 ladies there with various tables set up for lunch, which was buffet style. I remember one year in particular, she had about 8 or so different kinds of salads. I’m not a very adventurous eater, so this particular lunch as a bit of a stretch for me.
I was surprised to find that I liked several of the salads and most everything was good. I asked for two or three of her salad recipe that day and this is one of them. I don’t make it very often but when I do, I wonder why I didn’t make it sooner.
Start by boiling 8 ounces of wide egg noodles. When they are al dente, drain them into a colander and rinse with cold water. When drained, place in a large bowl. (FYI: This bowl is NOT big enough.)
Next peel and slice cucumber. I use my mandolin with the #2 size slicer on it.
Dice some green pepper. Again, I like mine diced rather small. You’ll need a half cup.
Next slice a green onion. And dice a large tomato. Add these all to the bowl.
Drain and add 10-12 ounces of canned tuna.
Now it’s time to mix up the dressing. The original recipe called for twice as much but it just seemed way too soupy for us. Also, I’ve mentioned before that I’m not a fan of vinegary or tart foods, so I tend to reduce the amounts of those items to make it more palatable for me.
Combine 1/2 cup Italian dressing, (I like it best when I make the Italian from a packet because I can control the amount of vinegar) 1/2 cup mayo (I prefer Miracle Whip but Mike thinks he prefers mayo, so if you prefer MW, use it and you probably won’t need the added sugar) 1/2 teaspoon prepared mustard, 1/2-3/4 teaspoon sugar, 1/2 teaspoon salt and several shakes of pepper.
Whisk it all together and pour over pasta and veggies.
See . . . I couldn’t combine it all in that medium size pyrex bowl.
The original directions said to cover and chill but we usually eat it right away. I like to make this because Sean and Tiffany are too picky and won’t even try it, so Mike and I have it for two or more meals.
I have found that it is hard to take pictures of food that is in the white spectrum. The flash seems to wash it out but it looks dingy without it. I’m going to have to work on how to take the best pictures of white food soon. (I’m thinking I should use my telephoto lens, stand way off, and use the flash, that way I’m far enough away that it doesn’t wash out the food but still looks clear and bright. We’ll see.) In the meantime, here are several pictures that do NOT do this yummy salad justice!!!
Oh! I’ve also realized I need to get some colored plates again for photographing white spectrum food.
That one just hurts my eyes.
I should’ve pulled some of those tomatoes to the top.
- 8 ounces of wide egg noodles
- 1 cucumber, peeled and sliced thin (2 cups)
- 1/2 cup green bell pepper, diced small
- 1/4 cup sliced green onion
- 1 large seeded and chopped tomato
- 10-12 ounces tuna, drained
- 1/2 cup Italian dressing
- 1/2 cup mayo
- 1/2-1 teaspoon mustard
- 1/2-1 teaspoon sugar, optional
- 1/2 teaspoon salt
- several dashes of pepper
- Cook noodles as directed on package. Drain and rinse in cold water.
- Combine noodles, tuna, and veggies in medium-large bowl.
- In a small bowl, combine dressing, mayo, mustard, sugar, salt, and pepper with whisk.
- Pour over salad and toss well.
- (Cover and chill or just go ahead and eat it. 😉 )
Seriously though, my pictures do NOT do this salad justice. Make it and try it. You’ll like it.
Until next time, God bless,