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–+ servings
tuna and pasta salad on a plate

Tuna and Shells Salad a la Costa Rica

Pure Costa Rica, the recipe without any tweaking
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5 from 2 votes
Course: Appetizer, Dinner, Lunch
Cuisine: Latin America
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 673kcal

Ingredients

  • 1 bag small pasta shells (small bag, 8.8 oz)
  • 2 cans tuna in oil (5 oz cans)
  • ½ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 cup frozen peas thawed
  • ½ small onion diced
  • 2 medium stalks celery diced
  • ½ cup green bell pepper diced
  • ½ cup cilantro chopped

Instructions

  • Prep the tuna fresh ingredients and have them ready to go.
  • Cook the pasta shells according to instructions. Drain them only when you're ready to mix up the salad, otherwise they'll stick together.
  • In a large mixing bowl, combine the mayo, mustard, salt and pepper.
  • Drain the tuna and add it and all the remaining ingredients to the bowl and mix well.
  • Refrigerate and serve chilled.

Nutrition

Calories: 673kcal | Carbohydrates: 62g | Protein: 28g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 711mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 2mg