|Photo from Taste of Home|
(Interestingly, you know how photos will sometimes pop up on your device from one year ago today? I happened to glance at my "one year ago" photos and found they were of fiddleheads, which we tried last year for the first time. We were eating fiddleheads on the exact same date this year!)
Anyway, back to the salad. I like to double the quantities of pasta and tuna (I use Ronzoni gluten free elbow macaroni), and leave the dressing quantities the same. The single recipe makes plenty of dressing, even with the additional pasta and tuna. I also use chives (since I have a plant in my backyard) rather than green onions.
Mr. T declares this to be "one of those meals I just can't stop eating." (Now you know why I double the recipe.) It's a good basic main-dish salad and calls for no ingredients that wouldn't be on hand in most pantries. We enjoy this meal and I hope that you will, also.