TUNA PASTA SALAD WITH DILL & PEAS
A little tangy, crunchy and delicious at room temperature or cold. Great for late spring or early summer!
Yield: 4 servings
Prep Time: 10
Cook Time: 15
Total Time: 25
INGREDIENTS:
- 1 lb. mini bowtie pasta
- 1 cup frozen peas
- 1/2 cup diced red or white onion
- 3/4 cup diced dill pickle
- 2-5 oz. cans tuna, drained {I used albacore tuna packed in water}
- 1/2 lemon, juiced
- 1 cup real mayonnaise
- 1 tablespoon dried dill
- salt & pepper, to taste
DIRECTIONS:
- Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in frozen peas and cook 30 seconds. Drain pasta and peas. If you want room temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
- In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.
