The salad makes use of easy to find ingredients and is quick to assemble.
It is actually a mix of items that I like from other salads, such as curried tuna salad, apples and celery from the famous “Waldorf” salad (click HERE for the recipe), cooked corn and peas, which go so well together – all combined with bow tie (Farfalle) pasta, that is a perfect shape for cold pasta salads.
The result is a tasty mix of flavors and textures, that I’m sure you’ll like.
Prep time: 20 minutes
2 ½ cups Bow Tie (Farfalle) pasta
1 cup frozen corn, defrosted
1 cup frozen peas, defrosted
1/3 cup water
2 stalks celery
1 medium unpeeled Granny Smith apple
1/3 cup mayonnaise + more if needed
1 tsp curry spice mix (I used McCormick)
1 tsp salt
¼ tsp freshly ground black pepper
1 Tbs fresh lemon juice
1 can (5 oz/140 grams) white albacore tuna in water, drained
1. In a large pot, bring water to a boil and cook the pasta according to the instructions on the box. (Don’t go too “Al Dente” here, as you’re not going to add it to a warm sauce, therefore the pasta will not keep on cooking.) Drain and bring to room temperature.
2. While the pasta is cooking, combine the corn and peas in a medium size pan and add the 1/3 cup water. Bring to a boil, reduce the heat and cook until the water evaporates, mixing occasionally. Let cool to room temperature. Cut the celery and apple into small cubes.
3. In a large bowl, mix the mayonnaise with the salt, spices and lemon juice. Add the tuna and mix gently, so it will break into fairly large pieces.
4. Add the cooked pasta, corn and peas, and mix gently. Add the diced celery and apple and mix again. Taste and adjust seasoning, or add a bit more mayonnaise, if needed.
Serve immediately, or keep in the fridge, in an airtight container, for up to 3 days. Bring to room temperature and mix gently before serving.