Difficulty Medium
Cook Time 12 min
Heat None
A colorful, hearty pasta salad loaded with chunky tuna, crisp veggies, and a creamy lemon-mayo dressing. The crushed kettle chips on top add an unexpected crunch that takes this potluck favorite to the next level.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb tri-color penne pasta 3 (5 oz) cans chunky tuna, drained 1½ cups shredded cheddar cheese ½ cup crumbled feta cheese ½ medium red onion, diced 1 cup cherry tomatoes, halved 1 orange bell pepper, diced 1 cup cucumber, diced 1 cup frozen peas, thawed 1 cup white corn (canned or frozen, thawed) 1 cup heavy mayonnaise 3 tablespoons fresh lemon juice 2 tablespoons olive oil 2 teaspoons Italian seasoning 1 cup crushed kettle chips Salt and pepper to taste Wasabi (optional, to taste) Directions 1 Cook penne pasta according to package directions until al dente. Drain and rinse under cold water to cool completely. 2 In a large bowl, combine the cooled pasta, tuna, cheddar cheese, red onion, cherry tomatoes, bell pepper, cucumber, peas, and corn. 3 In a small bowl, whisk together mayonnaise, lemon juice, olive oil, Italian seasoning, salt, and pepper. If using wasabi, add ¼-½ teaspoon to the dressing and mix well. 4 Pour dressing over pasta mixture and toss until everything is well coated. Refrigerate for at least 1 hour to let flavors blend. 5 Just before serving, top with crumbled feta cheese and crushed kettle chips for crunch.
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