I started making this salad a few years ago, and ever since, I've been getting requests from Lance's family to make it for big parties. The thing with this salad, though, is that when I make it, it's never exactly the same. There are so many different things you can put in, and the ingredients at my house constantly vary, so I always decided to put different things in it. I'll give you the base recipe, and a list of different ideas of what to add to it. Also, I don't always want tuna in it, so you can substitute chicken, or just take it out all together. This recipe came from my Pillsbury cookbook.
Suit Yourself Tuna Salad
Salad
6 oz (2 1/4 cups) uncooked medium shell pasta
2 (16 oz) cans water-packed tuna or 1 (14 3/4 oz) can salmon, drained
1/2 cup diagonally sliced celery
1/2 cup shredded carrot
Dressing
1/2 - 3/4 cup mayonnaise or salad dressing (Miracle Whip)
1 teaspoon Dijon mustard (I usually use regular mustard)
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining salad ingredients; toss gently.
In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.
Extra Ingredients (you choose)
Diced apple
Diced avocado
Cooked, crumbled bacon
Chopped bell pepper
Shredded or diced cheese
Chopped chives
Chopped cucumber
Chopped dill pickle
Dried dill weed
Grapes
Chopped, Hard-cooked eggs
Mandarin orange segments
Sliced olives
Chopped or sliced green or red onions
Chopped parsley
Pickle relish
Shelled sunflower seeds
Shoestring potatoes
Diced tomatoes
Chopped walnuts or pecans
Pomegranate seeds
I'm sure you can think of some other ingredients that aren't on this list. Don't be afraid to experiment.
