Tuna Spiral Salad

Warm summer days call for cool meals. Pasta Salad can be made in the morning when it is cooler out and enjoyed at anytime. However, there are only so many pasta salads one can make. This one from the Cooking Club magazine calls for tuna and ranch dressing which is a change from Mayo salads. Everyone enjoyed it and you can change the pasta to suit your family’s tastes. I added some chopped celery to the ingredients, you can change the veggies to suit what your family will eat. Quick to make and the broccoli cooks with the pasta to save an extra pan.  Try our homemade ranch dressing HERE.

 Italian Tuna and Pasta Salad

2  Servings of 1 ¾ cups each.

1 cup corkscrew or pasta of your choice

1 cup small broccoli florets

1 (5 oz) can tuna, drained

½ cup grape tomatoes halved

1/2 cup chopped unpeeled cucumber

¼ cup RanchDressing (I ended up adding more)

2 Tablespoons chopped fresh dill

¼ teaspoon salt

 Cook pasta according to package directions, adding broccoli during last 1 minute of cooking. Drain and cool under cold running water; drain well.

 Toss pasta and broccoli with all remaining ingredients in medium bowl.

Chill until serving time.