Tuna Pasta Salad

Name: Tuna Pasta Salad
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb. Pasta of your choice: I prefer macaroni or small shells; 3 cans tuna packed in water; 12 oz. Package of frozen peas; 3 stalks celery, finely diced; 1 cup white onion, finely diced; 2 cups mayonnaise; 1 cup milk; 1 envelope dry ranch dressing; 2 Tbsp dill weed; Salt and pepper to taste

supernanny @supernanny5

Minnesota

Tuna Pasta Salad

supernanny @supernanny5

Saved

Ingredients

12 servings

1 lb.Pasta of your choice: I prefer macaroni or small shells
3 canstuna packed in water
12 oz.Package of frozen peas
3 stalkscelery, finely diced
1 cupwhite onion, finely diced
2 cupsmayonnaise
1 cupmilk
1 envelopedry ranch dressing
2 Tbspdill weed
Salt and pepper to taste

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Steps

1

Cook the pasta until slightly over cooked. Overcook it because it will firm up more when you soak it in cold water after cooking and you don’t want super chewy pasta salad!
2

Once pasta is cooked, add the frozen peas to the pot to defrost for a couple of minutes. Next rinse the pasta and peas until they are completely cold.
3

Mix the mayo, milk, ranch seasoning, dill, salt and pepper. Taste and adjust to your liking, the. Stir in the drained tuna gently.
4

Once pasta and peas are thoroughly chilled and drained, mix with the celery and onion.
5

Finally, mix the dressing into the pasta and blend well. This is best made ahead a few hours at least or the day before for the dressing to soak in and flavors to blend longer.