Ingredients:

  • 1 lb dried elbow macaroni or medium shells
  • 2 cans (5 oz each) tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup red onion, finely minced
  • 3/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp sweet relish
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 stalks celery, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package instructions (al dente).
  2. Drain the pasta immediately and rinse under cold running water for 30 seconds to stop the cooking process and remove excess starch. Toss with a drizzle of olive oil to prevent sticking.
  3. In a large mixing bowl, whisk together the mayonnaise, lemon juice, mustard, relish, garlic powder, salt, and pepper until smooth.
  4. Add the drained tuna (flaked with a fork), minced red onion, diced celery, thawed peas, and chopped parsley to the dressing and mix well.
  5. Gently fold the cooled pasta into the tuna mixture until every piece is evenly coated.
  6. Transfer to the refrigerator and chill for at least 30 minutes before serving to allow flavors to meld.