Summer days may be waning, but there’s plenty of warm weather left to enjoy. So, I’m planning on a few more picnics in the park and dining alfresco. That’s why I’m still looking for delicious dishes that are easy to prepare and transport beautifully. Take this Ranch Pasta Tuna Salad recipe. It comes together in just 20 minutes. Plus, you can make it up to a day ahead, store it in the fridge and it’s ready to go when you are.
Bottled dressings are super-convenient. And they’re easy to customize to make them your own. We jazz up ranch with oregano, parsley, scallions and lemon, mix it with the pasta, then place it in mason jars. To keep the other ingredients from getting soggy, we layer them on top. Best of all, everyone gets their own and there’s no need for paper plates. Give this make-and-take delight a try, then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 1½ cups yogurt ranch dressing, such as Bolthouse Farms
- 2 Tbs. minced fresh oregano
- 2 Tbs. minced fresh parsley
- 2 Tbs. chopped scallions
- 1 lemon, zested, juiced
- 4 cups cooked small shell pasta
- 1 cup sliced red peppers
- 1 (12 oz.) can solid tuna packed in water, drained
- 8 cups torn baby romaine leaves
Instructions
Print1. In bowl, mix dressing, oregano, parsley, scallions, 2 tsp. lemon juice and 1 tsp. lemon zest; stir in pasta to coat. Divide pasta mixture evenly among four ½ to 1 liter jars or containers with lids. Divide remaining ingredients among jars, layering as desired; close jars.
Nutrition
- Calories: 434
- Total Fat: 13 gram
- Saturated Fat: 2 gram
- Protein: 30 gram
- Carbohydrates: 58 gram
- Fiber: 4 gram
- Cholesterol: 45 mg
- Sugar: 9 gram
- Sodium: 600 mg
