My husband and I both grew up with this tuna pasta salad served cold. It’s almost identical to what you might find on the internet.
Tuna
Shell noodles
Mayonnaise
Cheese
Peas
Celery
Dash of salt and pepper
The only difference is, GW prefers shredded cheese. I like mine cubed.
For him, it’s a consistency matter. He likes the blended flavors, you know? There’s nothing surprising or out of place. It’s balanced. Everything belongs.
For me, I guess it’s a memory. A childhood summer with a bowl of cold pasta and getting a whole mouthful of tiny cheese cubes. The burst of creamy flavor and the absolute delight of eating glorious amounts of cheese.
Have you ever bitten into a brick of cheese? You should definitely try it.
Unless you’re lactose intolerant. Then you should definitely not.
So what do I do? I whip up a big batch of pasta salad, divide it in half. Shredded cheese goes in one, cubes in the other. It’s no biggie. We both have our food charms. There’s no reason to change anything.
Although we’re trying this low carb thing so I dumped a bunch of “riced” cauliflower instead of shell noodles. It totally messes with the consistency, but you hardly notice a flavor difference.
It will have to do for now.
This has been,
Fanny T. Crispin
PS: If you’re looking for the recipe, I listed the ingredients above. Literally nothing is measured. Mix to your desired consistency. ❤
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