This cool and creamy dish is perfect for a picnic or potluck. So good!
12-ounce package of rotini or elbow macaroni
3 tablespoons finely minced sweet onion
1 ½ cup real mayonnaise
2 teaspoons white vinegar
1 tablespoon sugar
3 tablespoons dill pickle relish
salt and pepper to taste
1 ½ cups frozen peas, thawed and drained
2 stalks celery, chopped
Three 2.6-ounce pouches of tuna, drained
4 large hard-cooked eggs, quartered
1 pinch smoked paprika, for garnish (optional)
In a medium size kettle, cook pasta according to package directions and drain thoroughly. In a separate bowl, mix the onion, mayonnaise, vinegar, sugar, relish, salt, and pepper thoroughly. Pour over the cooled pasta and mix thoroughly. Gently tossing the peas, celery, tuna, and eggs. Cover and chill at least two hours before serving. Delicious!