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Tuna pasta Salad
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| Tuna Pasta Salad How old must this recipe be? I think we've all had it growing up because it was both economical and delicious. It's versatile too because you can add different things to it. Sometimes I boil some eggs and chop them up in this salad for a different taste. I have added a little cheddar cheese at times. I've served it warm and chilled. But this one I kept pretty basic and for lunch today I'm am having it with some buttery club crackers. So good. Tuna Pasta Salad | |
| 1 (12 oz) can | tuna, drained, (regular or albacore) |
| 1 box (12 oz) | small shell pasta |
| 1 cup | frozen peas |
| 1/4 small | onion, chopped |
| 1/4 cup | celery, chopped |
| 1 1/2 cup | mayonnaise, (add more or less to make it creamy) |
| 1 teaspoon | fresh dill weed |
| salt | |
| pepper to taste | |
Cook pasta in boiling salted water until al dente. Drain.
In a large bowl place the sliced onions, celery, peas, drained pasta, and drained tuna. In a separate bowl, mix the mayo and dill weed. Stir into pasta mixture. Serve warm or chilled.
Optional ingredients: Chopped hard boiled eggs, shredded or cubed cheddar cheese, green pepper, tomatoes, etc.
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