Tuna Pasta Salad with Dill & Peas
I always make the same macaroni salad. It is good and I have never really strayed too far from my tried and true recipe (which is stored in my head). I decided to go out on a limb and try a different one. I am so glad I did. This recipe was delish! I am adding it to my book. The only thing I did different was add one can of tuna instead of two. Oh, and I had mini shells instead of bowties 🙂 It was fine to me but I want to try it with the two cans the next time I make it.
2 cups (dry) mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
2-5 oz. cans tuna, drained
1/2 lemon, juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper, to taste
- Bring large pot of water to boil. Salt water and cook pasta until al dente.
- Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don’t rinse. If you want cold pasta salad, rinse with cold water.
- In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is coated evenly.
- Serve or refrigerate covered until ready to serve.
Yields: 4 Servings Prep: 10 min. Cook time: 15 min. Total time: 25 min.