1can(1can)tuna packed in water, drained and flaked
1stalk(1stalk)celery, finely chopped
1/3cup(4.67ml)red onion, finely diced
1 1/2cups(336ml)mayonnaise or salad dressing, *see Note 1
1 1/2Tbsp.(24ml)ketchup or tomato paste
1 1/2Tbsp.(22.35ml)white vinegar
Salt and pepper, to taste
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Cook pasta to al dente. Drain well, then rinse with cold water until cooled.
While pasta is cooking, prepare the celery and red onion. Mix the dressing by combining all the dressing ingredients and mixing well.
Place the rinsed, cooled pasta into a large bowl. Add the tuna, celery, red onion and dressing and stir well to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours before eating. Taste before serving and season with additional salt and pepper, to taste.
I actually prefer jarred salad dressing (aka Miracle Whip) with this salad, as I love the tangy flavour and lighter taste. You can use whichever you prefer
Variations: Change it up by adding chopped hard-boiled eggs to the salad and / or shredded cabbage.Nutritional information based on using regular Miracle Whip, tuna packed in water and light sour cream. You can reduce fat and calories further by using a lighter Miracle Whip and/or fat-free sour cream.