Ensalada de pasta con atún

Ingredientes

• 12 oz rotini pasta ((or any short pasta) about 4 cups)
• 6 oz canned tuna packed in water (drained and flaked )
• 1 rib celery (finely chopped)
• 1/3 cup red onion (finely diced)
• 2 large hard-boiled eggs (chopped (optional))
• 1 1/2 cups mayonnaise or salad dressing (*see Note 1)
• 1 1/2 Tablespoons ketchup
• 3 Tablespoons sour cream
• 1 1/2 teaspoons paprika
• 1 1/2 Tablespoon white vinegar
• Salt and pepper (to taste)

Preparación

1. 1

   Bring a large pot of water to a boil on the stovetop. Add eggs (if using) to the boiling water and boil a couple of minutes, then add the pasta and cook to al dente. Drain well, then rinse with cold water until cooled.

2. 2

   While pasta is cooking, prepare the celery, red onion and hard-boiled eggs, if using. Mix the dressing by combining all the dressing ingredients and mixing well.

3. 3

   Place the rinsed, cooled pasta into a large bowl. Add the tuna, celery, red onion, eggs and dressing and stir well to combine. Cover bowl with plastic wrap and refrigerate at least 2 hours before eating. *Taste before serving and season with additional salt and pepper, to taste, as needed.

4. 4

   Refrigerate well-covered. Will keep 3-4 days in the fridge. If the salad thickens as it sits, add a splash of milk to the bowl and stir in to loosen.