Ingredients
2 cups dry macaroni pasta (elbow)
2 cans (5 oz each) canned tuna in water
1 cup frozen or canned sweet peas, thawed
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook macaroni pasta in salted boiling water until al dente. Drain and cool completely.
In a large mixing bowl, combine cooked pasta, drained peas, chopped celery, and chopped onion.
Add canned tuna (drained) to the bowl.
In a small bowl, whisk together mayonnaise, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the pasta mixture and toss until evenly coated.
Chill for at least 20-30 minutes before serving to allow flavors to meld.
Notes
Substitute elbow macaroni with shell pasta for a different texture.
Use canned peas if fresh are unavailable.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Boiling/Stirring
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg