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 onions, 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
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.