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.

layered tuna pasta salad 4-1 shows layers of salad in a clear bowl

 

 

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 Layered Tuna Pasta Salad, and I think that is what gives it that special kick.

Layered Tuna Pasta Salad

Tuna with Dill and Dressing Ingredients:

layered tuna pasta salad 3.1 shows tuna with dill and toppings

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.

Find out What Inspire a Creation is all About here.

For more cooking tips, see Cook’s Country America’s Test Kitchen.

Layered Tuna Pasta Salad:

 

layered tuna pasta salad 4.1 shows a wooden bowl of salad

If you like this recipe, please like and share it!

5 from 1 vote
layered tuna pasta salad 4-1 shows layers of salad in a clear bowl
Layered Tuna Pasta Salad
Prep Time
20 mins
Total Time
20 mins
 

This salad has that special kick from a good amount of mustard in the dressing that I just love!

Course: Salad
Cuisine: American
Keyword: pasta salad, tuna
Servings: 10 Servings
Calories: 215 kcal
Ingredients
  • 6 ounces cooked macaroni, any shape, drained
  • 6 slices bacon
  • 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
  • 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
  • 1 1/2 cups mild cheddar cheese, shredded
Instructions
  1. Cook the macaroni according to package directions.

  2. Cook the bacon in a large skillet until crispy.

  3. Drain on paper towels and set aside.

  4. Combine the salad dressing, green onions and mustard and set aside.

  5. Toss the tuna with the dill

  6. In a pretty clear serving bowl layer the lettuce, macaroni, bell pepper, tomatoes, tuna, peas and crumbled bacon.

  7. Spread the salad dressing mixture over the bacon, sealing to the edge of the bowl.

  8. Sprinkle with the shredded cheese.

  9. Chill several hours or overnight.

  10. 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!



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