Picnic Tuna Pasta Salad with Peas
This cool and creamy dish is perfect for a picnic or potluck. So good!
Picnic Tuna Salad with Peas
Print RecipeIngredients
- 12-ounce package of rotini or elbow macaroni
- 3 tablespoons sweet onion, finely minced
- 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
- 3 2.6-ounce pouches of tuna, drained
- 4 large hard-cooked eggs, quartered
- 1 pinch smoked paprika, for garnish (optional)
Instructions
- 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 toss the peas, celery, tuna, and eggs.
- Cover and chill at least two hours before serving.
Servings: 6
If you liked this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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