Approximately 1/2 bag or 7-8 ounces pasta, cooked according to package directions. (Use any short shape of pasta)
2 – 5 oz. cans of tuna packed in water, preferably white albacore, drained, or more to taste.
1 cup dried cranberries
1 large Fuji or Honeycrisp apple, chopped, or any sweet, crisp variety
4 green onions, chopped
1/2 cup slivered almonds, toasted (save some for garnish)
1/2 cup mayo or Miracle Whip (fat free or reduced fat OK)
Salt and pepper to taste if needed
Romaine lettuce for garnish, or butter lettuce for cups or wraps
Cook pasta according to package directions, drain, and rinse with cold water.
Carefully combine and toss all ingredients in a large bowl.
Adjust seasonings to taste with salt and pepper.
Serve pasta salad over a bed of Romaine lettuce or in individual Butter lettuce leaves as a wrap!
1) Amounts of ingredients can be added to or subtracted from, according to what you like best and what you might have on hand. 2) Amount of mayo or Miracle Whip will need to be adjusted either way but use only enough to bind ingredients. This salad is not meant to be “creamy” or “swimming in mayo” like so many others – use just enough – these flavors blend well and crunch happily together on their own.