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Categories:Viewed: 64 - Published at: 10 months ago
Ingredients
- 2 (6 ounce) cans light chunk tuna in water, drained
- 8 ounces macaroni or 8 ounces shaped pasta
- 1 cup frozen peas
- 1/3 - 1/2 cup finely chopped onion, i like vidalia
- 1 cup chopped celery
- 1 cup mayonnaise (plus more if needed)
- 2 tablespoons cider vinegar (*)
- 1 tablespoon dried dill
- 1 dash pepper
- salt
Method
- Cook pasta according to directions.
- Put frozen peas in colander and drain pasta over peas.
- In large bowl mix mayonnaise and vinegar.
- Add pasta and peas and mix well.
- Add remaining ingredients mixing well.
- Taste to adjust seasonings.
- Place in fridge for flavors to blend (or eat as is if you can't wait).
- You might want to add additional mayonnaise after salad has been refrigerated, because some of the mayonnaise will "soak" into pasta.
- *This is the amount of vinegar the original recipe calls for -- I have been cutting down to one tablespoon.
