A quick and easy pasta salad with yellowfin tuna, snap peas, crunchy celery and red onion in a creamy mayonnaise with dill pickle relish.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 12 ounces, weight Small shell pasta
- 10 ounces, weight Canned albacore tuna packed in drained water
- 1 cup Thawed frozen peas
- ½ cups Dill pickle relish
- 2 Ribbed celery, chopped
- ⅓ cups Chopped red onion
- 1 tbsp Dill
- 1 cup Mayonnaise
- Salt and pepper to taste
Preparation
Cook pasta according to package instructions. Drain well.
Combine tuna, peas, pickle relish, celery, red onions, dill and mayonnaise. Stir gently to combine. Refrigerate for 1-2 hours. Stir gently before serving and sprinkle lightly with dill.
