![]() ![]() This recipe will keep nicely in glass or plastic storage containers with airtight lids versus just a plastic-wrapped bowl. Store any leftovers in the refrigerator in an airtight container for up to 5 days.If you want to store your Easy Tuna Pasta Salad with Shrimp just follow these easy steps. I prefer some of each, but you can use all of one or the other if you prefer. Mayonnaise – If you are not a fan of miracle whip, you can use ALL mayonnaise in this recipe. Any kind of tuna in oil or water will work, but albacore is a personal preference of mine for a less fishy tasting salad. Seafood – If you do not have mini shrimp you can skip them, and double the tuna fish. Pasta – Any style of pasta can be used for this recipe so feel free to be creative. Vinegar – If you do not have white wine vinegar, you can use apple cider vinegar. Peppers – You can use red, green, orange, or yellow bell peppers in lieu of mini peppers. ![]() This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Easy Tuna Pasta Salad with Shrimpcomes out perfectly. Plastic wrap – To cover the salad bowl tightly to refridgerate.Large Mixing Bowl – To mix the ingredients.Measuring cups & spoons – To measure ingredients.Can opener – To open the tuna and mini shrimp.Cutting Board & Knife – To chop your vegetables.Items that are optional or can be substituted will be noted. We used the following equipment and supplies to make this recipe. White wine vinegar – Helps to cut some of the sweetness in the salad and brings a balanced flavor.Black pepper – Adds flavor and balances the sweetness. ![]()
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