Tuna pasta salad is a simple make ahead lunch or dinner that is uses basic pantry ingredients.
Pasta salad is one of my favorite summer dinners. It is easy to make, doesn’t require the oven, and can be made ahead.
Those three things make it perfect for serving your family during the warmer months of the year.
One of the other things that I love about pasta salad is how easy it is to change up. I can serve pasta salad once a week, but if I change it up it doesn’t feel like we are eating the same salad every week.
We love pizza pasta salad, Greek pasta salad, spaghetti salad, broccoli bacon pasta salad, bacon ranch pasta salad, and so many other pasta salads.
Tuna pasta salad is another favorite that I can’t believe I have never shared with you. Tuna pasta salad is great because it is a main dish salad that uses basic ingredients that I almost always have on hand.
- boiled eggs
- pasta or gluten free pasta
- pickles or relish
- lemon juice
Can pasta salad be made gluten free? Yes, you can make it with your favorite gluten free pasta. You also need to read labels to be sure that your ingredients are gluten free, but gluten free pasta salad is delicious!
Published July 2011. Updated June 2020.
16 ounces pasta cooked and drained, gluten free pasta works well too
2 -5.1 ounce cans tuna, drained and flaked ( pouches of tuna work too)
1 cup sliced olives
3 boiled eggs, peeled and chopped
1/2 cup chopped pickles ( relish works too)
1/3 cup mayonnaise
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
- In a bowl whisk together mayonnaise, olive oil, lemon juice, and salt. Pour over warm cooked and drained pasta.
- Stir to coat well.
- Add tuna, olives, eggs, and pickles.
- Stir to combine.
- Serve immediately or refrigerate until serving.
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BBQ Chicken Salad Wrap is a quick and easy lunch or dinner. It is full of flavor and perfect for a simple meal.
This BBQ Chicken Salad Wrap is simply my BBQ Chicken Salad made into a wrap.
When I came up with my BBQ Chicken Salad I knew that it would be great on its own, but that it would also work well as a wrap.
During the summer and warmer months of the year I look for recipes that don’t heat up the kitchen.
Recipes like this are perfect for those days when you don’t want to turn on the oven.
This is also a great make ahead recipe. Make the BBQ Chicken Salad first thing in the morning or the day before and then spread the salad on the tortilla when serving.
I love the crunch that the coleslaw mix give this. It holds up a little better than most salads. I am not a huge cabbage fan, but I love it in recipes like this.
1/4 cup bbq sauce
1/4 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons dijon mustard
1/2 teaspoon black pepper
3 cups cooked, shredded, chicken ( Canned chicken works too)
1 - 12 ounce bag coleslaw mix
10 flour or gluten free tortillas
- In a large bowl whisk together bbq sauce, mayonnaise, lemon juice, mustard, and pepper. Whisk until smooth.
- Stir in cabbage and chicken until well coated.
- Spread on tortilla, wrap, and serve.
If you are gluten free be sure to use gluten free tortillas and make sure that your bbq sauce is gluten free.
Yield: 10 servings
Serving Size: 1
Amount Per Serving:
Calories: 643Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 266mgCarbohydrates: 105gFiber: 4gSugar: 6gProtein: 24g
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