Tuna Pasta Salad with Egg recipe

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Ingredients

½ (16 ounce) package penne pasta
1 tablespoon olive oil
1 (7 ounce) can tuna, drained and flaked
¾ cup mayonnaise
½ lemon, juiced
2 tablespoons capers
⅓ cup sweet corn, drained
½ red bell pepper, finely chopped
¼ cucumber, finely chopped
2 hard-boiled eggs, quartered

Nutrition Info

643.8 calories
carbohydrate: 47.1 g
cholesterol: 136.4 mg
fat: 40.7 g
fiber: 2.8 g
protein: 24.2 g
saturatedFat: 6.6 g
servingSize: -
sodium: 481.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Place penne in a large mixing bowl and toss well with olive oil.

  2. Combine tuna, mayonnaise, lemon juice, and capers in the bowl of a food processor, blend until smooth and creamy. Add to the penne and mix until well combined. Add corn, bell pepper, and cucumber and toss together. Spoon into a serving dish. Arrange quartered eggs on top.

Recipe Yield

4 servings

Recipe Note

This is an Italian recipe, very nice for the summer months! It has cucumber in it, which I don't like, but my husband does, so I just add cucumber to his individual portion.

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