Description
A creamy, nostalgic American classic with flaky tuna, tender pasta, and a bright herbaceous dressing. Perfect for picnics, potlucks, or comforting weeknight meals.
Ingredients
3 cups cooked elbow macaroni
2 (5-ounce) cans white albacore tuna
2 hard-boiled eggs, chopped
1 cup frozen peas
1/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup finely chopped celery
3 tablespoons chopped fresh parsley
1 salt
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
2 tablespoons light olive oil
1 1/2 cups ripe Roma tomatoes, large dice
Instructions
Boil elbow macaroni according to package instructions. Drain and rinse until cool
Peel and quarter peas
In a large bowl, flake tuna with a fork and add to cooled pasta
Add chopped peas and sautéed chopped celery
In a separate bowl, whip mayonnaise, lemon juice, Dijon mustard, parsley, olive oil, 1/2 the salt, and black pepper to create creamy dressing
Stir dressing into pasta mixture
Chill for at least 2 hours before serving
Notes
For best texture, undercook pasta by 1 minute before cooling
Citrus zest (lemon or lime) adds bright flavor
Chill 1-2 hours to meld flavors
Store in airtight container for up to 3 days