Garden-Fresh Tuna Pasta Salad

Ingredients

• 2 cups uncooked elbow macaroni
• 1 (6 ounce) can water-packed tuna, drained and flaked
• ½ cup shredded carrot
• ¼ cup sliced radishes
• 2 green onions, chopped
• 2 tablespoons minced fresh parsley
• ¾ cup mayonnaise
• ½ cup ranch dressing
• ¼ cup grated Parmesan cheese
• 1 ½ teaspoons ground black pepper
• ½ teaspoon salt

Step 1

Boil a big pot of salted water. Once it’s bubbling, add the elbow macaroni and cook it until it’s tender but still has a bit of a bite—about 8 minutes should do. While the pasta cooks, mix together the tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.

Step 2

When the macaroni is done, drain it and give it a quick rinse under cold water to stop the cooking. Drain again well, then add it to the bowl with the veggies and tuna.

Step 3

In a small bowl, whisk together the mayonnaise, ranch dressing, Parmesan cheese, black pepper, and a pinch of salt until smooth. Pour this dressing over the pasta mixture and toss everything gently to coat.

Step 4

Cover the salad and pop it in the fridge for at least a couple of hours so the flavors can meld. Serve chilled and enjoy!