The Pioneer Woman Tasty Kitchen
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Tuna Macaroni Salad (Gluten-Free)

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Level: Easy

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Description

Combine your favorite gluten-free (or gluten-filled!) pasta with canned tuna, cheese, veggies and mayo for a trip back to the age of 1970’s magazine-inspired summer pasta salad.

Ingredients

  • 16 ounces, fluid Tinkyada Rice Pasta
  • 8 ounces, fluid Medium Cheddar Cheese, Cubed
  • ⅓ cups Fresh, Flat-leafed Parsley, Chopped
  • 1 whole Medium Red Onion, Diced
  • 4 stalks Celery, Diced
  • 2 cans Tuna, 12 Oz
  • ⅔ cups Mayonnaise
  • 1 teaspoon Sriracha Hot Chili Sauce
  • 1 Tablespoon Fresh Lemon Juice

Preparation

Boil the pasta in salted water until al dente, per the package instructions. Drain and rinse under cold water so the pasta stops cooking. Keep rinsing until the pasta is cool.

While pasta is boiling, do your chopping and mincing.*

Being sure that the pasta is well-drained (because you don’t really want this to get watery), and that the tuna is well-drained (ditto), put it in a large bowl. Add the veggies, mayo, optional hot sauce, salt, pepper, lemon juice and very gently fold this all together.

Taste for seasonings and adjust. Either eat right away, or let it hang out together in the fridge for the flavors to unify and meld together.

Eat. But you didn’t need me to tell you that last part.

*Note – I do it all on one chopping board since I don’t love washing washing washing when it’s all going to be mixed together anyway, and nothing will give me salmonella from this uncooked salad.

2 Comments

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castal on 7.31.2009

I just have to pipe up and say that the Tinkiyada pasta really does make a difference. I got tired of mushy regular rice noodles or gritty corn mixes and the Tinkiyada noodles are awesome! (no I am not paid by them… I just pay them lots of money for the privilege of non-soggy noodles)

The recipe looks great and I am thinking of making it for the weekend!

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Gratsiella on 7.16.2009

Oooh sounds yummy

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