This post is also available in: Español
This is a sponsored post written by me on behalf of Barilla®. The opinions and text are all my own.
Tuna and Penne Pasta Salad ~ Creamy, delicious and ready in only 20 minutes.
This is definitely one of the easiest and most delicious pasta salad dishes I’ve ever tasted. I’m not exaggerating. This Tuna and Penne Pasta Salad has formed part of my big family dinners ever since I can remember. Certainly, it was one of the first recipes I’ve ever learn to make.
Most of the food I cook, I learned from the female figures in my life, both here in the U.S. and back home in the Dominican Republic.
My mother has taught me plenty of dishes, but this particular recipe I got from my sister back in DR. She is like a second mother figure for me, maybe because she is so much like my mother. She just loves the kitchen way more than my mother does and in that sense we are so much alike.
Every time I’m looking for a particular recipe for a food I’ve only had back home, I call her and ask that she tell me the recipe over the phone. Quite a number of calling cards have been spent on that, but they have been worth every penny. This recipe came from one of those calls.
During my last trip to Walmart, I bought a few boxes of Barilla® pasta and immediately knew I wanted to make this salad. It is so easy to make y’all. Just cook the pasta according to the box instructions and let cool. Then, mix together with canned tuna, bell peppers, corn, red onion and mayonnaise. Add a little salt and vinegar to taste. Finally, top with chopped scallions to garnish.
This pasta is great as a main dish, but in my family it has always been served as a side dish during big family dinners, right next to the Pernil (Roasted Pork Shoulder) and the Arroz con Guandules (Pigeon Peas Rice). I found that I enjoy it just as much with bread or toasted bagel chips.
How will you have yours?
Don’t forget to check out this pasta boiler! It’ll save you a bunch of time.
Tuna and Penne Pasta Salad
- 1 box Penne pasta
- 12 oz tuna, 3 cans of 4 oz
- 4-5 tablespoons mayonnaise
- ½ cup green bell pepper , chopped
- ½ cup red bell pepper , chopped
- 1 small red onion , chopped
- ¾ cup corn
- ½ teaspoon salt
- 2 teaspoons vinegar
- 1 tablespoon scallion , thinly chopped, for garnish
- Cook pasta according to box instructions. Drain and set aside to cool.
- In a large bowl, mix the pasta with the rest of the ingredients and combine well.
- Top with the scallion to garnish and serve.
- Take care not to overcook or undercook the pasta. Ideally it should be al dente when you drain it.
- Let the pasta cool before mixing it with the mayonnaise. If you add the mayo when the pasta is hot, it can separate and become oily.
- I prefer the flavor of full fat mayo, but you can use reduced fat to cut down on calories.
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.