Layered Tuna Pasta Salad
I have been making this Layered Tuna Pasta Salad for a number of years. It’s one I rely on often to take to summer family gatherings.
Sometimes tuna can overpower a dish, but by using a smaller can, the proportion seems just right. You could use mayonnaise if you prefer, but I am a huge Miracle Whip lover. You could also use cucumber in place of the bell pepper, but my preference is the bell pepper. It won’t come back to haunt you later, if you know what I mean. There is a good amount of mustard in this dish, and I think that is what gives it that special kick. In summary, you will enjoy this creamy Layered Tuna Pasta Salad. You could bring this salad along with my Strawberry Cream Pie to that special gathering this summer and sit back and wait for the praises.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Layered Tuna Pasta Salad:
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- 2 cups Miracle Whip salad dressing
- 1/4 cup green onions, sliced
- 1 tablespoon prepared mustard
- 1 can tuna in water, drained
- 1 teaspoon dill weed
- 3 cups lettuce, chopped
- 6 ounces cooked macaroni, any shape, drained
- 1 cup chopped bell pepper, or sliced mini peppers
- 1 1/2 cups tomato, chopped
- 5 ounces frozen peas, thawed and drained, just run water over frozen peas in colander
- 6 slices bacon
- 1 1/2 cups mild cheddar cheese, shredded
Cook the macaroni according to package directions.
Cook the bacon in a large skillet until crispy.
Drain on paper towels and set aside.
Combine the salad dressing, green onions and mustard and set aside.
Toss the tuna with the dill
In a pretty clear serving bowl layer the lettuce, macaroni, bell pepper, tomatoes, tuna, peas and crumbled bacon.
Spread the salad dressing mixture over the bacon, sealing to the edge of the bowl.
Sprinkle with the shredded cheese.
Chill several hours or overnight.
Toss well to serve.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!