Tuna pasta salad

  • Preparation 30 min
  • Refrigeration 30 min
  • Cooking 10 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 400g fusili by Barilla
  • 2 tomatoes with seeds removed, cut in small dices
  • 2 cans (170g) chunk light tuna
  • 3 scallions, finely sliced
  • 1 big green bell pepper, diced
  • 3 hard boiled eggs, diced
  • 1/3 cup fresh parsley, finely chopped
  • 1/2 cup Miracle Whip sauce
  • 1 teaspoon curry powder
  • Salt and ground pepper



  • In a big pan filled with boiling salted water, cook the pasta al dente following instructions on the box. Pour in a strainer, rince thoroughly with cold water and drain well.
  • In a big salad bowl, add the pasta with the rest of the ingredients then stir to combine well. Season with salt and pepper to taste. Reserve in fridge for at least 30 minutes.