Darlene's Tuna Salad

Nonblogging Darlene contributes a recipe for a simple summer pasta salad. She says it vanishes quickly in her home, and I bet it’ll vanish quickly in your home, too.

• 2 boxes Barilla Pasta (Rotini, Shells, Farfalle, or Cellentani)
• 4 cans of tuna (chunk light in water)
• mayonnaise (start with large spoonful…then add what you want)
• 1 1/2 lbs. cheddar cheese cubed
• sweet pickles, cut up - as many as you like
• salt and pepper
  

Just put it all together and refrigerate for a few hours.  Darlene says that some people in her family enjoy mustard with it, but  she likes them to add that to their own bowl.

The only trick is too not cook the pasta too long. Usually a minute or two less than what it says. Be sure and rinse the pasta in cold water right away - and then put your ingredients together. Enjoy!

That this is so simple is an added bonus, don’t you think?

If you are a nonblogger and you have a good summer salad recipe, you can email it to me like Darlene did, and I’ll post it and link it in tomorrow’s Recipe Round Up, too. 

Dill Pickle Potato Salad

I found this recipe several years ago in Taste of Home magazine and I took the photo from there, too. I put my salad together a little differently than the instructions on the Taste of Home site, mashing the egg yolks into the dressing, so my salad looks more yellow than the salad in the photo. Oh, and I skip the onions, since there are two onion phobics round here.  And I usually double the recipe, so that we’re sure to have leftovers.

• 8 medium potatoes
• 6 hard-boiled eggs
  
• 3 celery ribs, chopped
• 6 green onions, chopped
  
• 2 medium dill pickles, finely chopped
  
• 1-1/2 cups mayonnaise
  
• 1/4 cup dill pickle juice
  
• 4 1/2 teaspoons prepared mustard
  
• 1 teaspoon celery seed
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper

1. Place potatoes in a pot and cover with water. Bring to a boil and simmer potatoes for 20-30 minutes until tender. Drain and cool.
   
   
2. Peel and cube potatoes, and place them in a large bowl.
   
   
3. Peel eggs and remove yolks. Place yolks in a small bowl and set aside.  Chop whites and add to potatoes along with celery, onions and pickles.
   
   
4. Mash yolks with a fork and add mayonaise, pickle juice, mustard, celery seed, salt and pepper. Combine with a small wire wisk or fork.
   
   
5. Pour over potato mixture; mix well.
   
   
6. Cover and refrigerate for several hours before serving. Makes 8 servings.

This recipe is posted for this month’s Recipe Round Up at Promptings. Why not post your favorite salad recipe and contribute to the salad collection, too?

Tomorrow is for Salads

Don’t forget that July’s Recipe Round Up will be posted tomorrow at Promptings. Violet will be using Mr. Linky, but she has also offered to include posts emailed to her before tomorrow.

I’m hoping you’ll read this and not only post your salad recipe tomorrow, but also post a reminder of the upcoming round up on your own blog so the word gets out beforehand. Let’s make this the biggest round up yet! 

If you don’t have a blog, but you do have a great summer salad recipe, I’d be willing to post it here and include it in the round up  for you. Just email me the recipe at the contact address in the side bar. 

For more information on the Recipe Round Ups, click on the Recipe Round Up image above.