Spring finds… and Pickle Tuna Pasta Salad! Yum!

Ah, what a beautifully freezing cold, crazy windy spring day. NOT!

Luckily today was my “day off” and when all was said and done, I was able to get in a little retail therapy and cook a delicious spring meal. 

Although temps are in the low 20’s today and the winds are whistling over 30 mph, I still had lots of chores to do outside today. 

The chickens and goats are completely stir crazy at this point. The temps vary day to day. 50 one day and 5 the next… I think it’s safe to say I’m not the only one dreaming of warmer sunny days. Collecting sap in high winds and below freezing temps just isn’t fun. It’s heavy, it’s cold. It’s booooo!!

Anyway- we have well over 50 gallons of sap and for our little Homestead, that is a great start!!!!

We should start to boil in a week or two! Bottles and yearly supplies came in today!

Michaels was EXTREMELY kind to me today. Crazy sales and I was able to forget about the winter warlock and mosey my way though the store and take advantage of killer spring sales. 
My house is now Easter ready. Score!! 

Can’t wait to cook Easter dinner again this year! 

Anyway- after spending my fair share of time on Pinterest the other night I decided to make summer rolls or spring rolls-whatever you like to call them- and the most delicious pickle and tuna pasta salad. 

I had seen a photo of tuna casserole and I immediately thought!!!! Tuna! Pasta Salad! Summer! Pickles! 

Boom. 

This stuff is so light and yummy and I finally got to use up more of my homemade pickles and sweet relish from our garden last year. 

Here’s how I did it- 


Pickle Tuna Pasta Salad|

serves a crowd

35 minute cook time—1 hour (more is better) chill time

  • 1-2 ribs of celery, finely chopped
  • 1/2 a red bell pepper, finely chopped
  • 1/2 c dill pickles, chopped
  • 1/4 white onion, grated 
  • 2 tbsp fresh dill, chopped
  • 2 cans, white albacore tuna, in water-drained
  • A pinch of garlic powder 
  • 3-4 c mini penne pasta, cooked drained and rinsed with cold water

Sauce-

  • 3/4 c plain Greek yogurt
  • 3/4 c mayo
  • 2 tbsp dill pickle juice
  • 1/4 c sweet pickle relish 
  • A few dashes of worchesteshire sauce 
  • 1 tsp of Dijon mustard
  • 1 tsp of sugar
  • A good pinch of salt and pepper 
  • 2 tbsp Parmesan cheese

First get your pasta cooking and then make your sauce–

Next- chop up the veggies and dill. Drain the tuna and add all of it to your mixing bowl.

Toss in the cooked and cooled pasta and the dressing. Stir it completely and refrigerate for at least two hours! Over night is best. 

I love this stuff and could probably eat it everyday!

This Pickle Tuna Salad was perfect with yummy crab and avocado rolls. 

Come on summer. My kitchen is ready for you!!

3 thoughts on “Spring finds… and Pickle Tuna Pasta Salad! Yum!

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