When I think of pasta salad, I think about those depressing potlucks: tables laden with potatoes swimming in mayonnaise, industrial quantities of supermarket taboule, and at least five different pasta salads made with (ick) three different colors of rotini. Everyone precipitates themselves on the bite-size pigs in a blanket, before pushing the rest of the food around with their forks, telling every guest that “their pasta salad is by far the best,” and that they “couldn’t possibly eat another bite.”

This pasta salad is different. My dad made up this recipe, and it’s delicious!

You’ll need:

  • cooked pasta, hot or cold
  • 1 can of tuna (per half box of pasta)
  • cucumber and/or celery, chopped
  • 1 can of corn
  • sriracha
  • onion powder
  • 2 garlic cloves, chopped, or garlic powder
  • pepper

Cook the pasta as instructed on the box and drain it. Mix pasta with the rest of the ingredients in a big bowl. I wouldn’t add cucumber if you’re having a hot pasta salad. If you’re having it cold, add a dash or two of rice vinegar. If you’re having it hot, you might add a little olive oil.

That’s all there is to it! Oh, and let us all make an effort together, and stop bringing pasta salads to potlucks. Veggie trays are a better alternative.