A quick and easy pasta salad with yellowfin tuna, snap peas, crunchy celery and red onion in a creamy mayonnaise with dill pickle relish.
- 12 ounces, weight Small shell pasta
- 10 ounces, weight Canned albacore tuna packed in drained water
- 1 cup Thawed frozen peas
- ½ cups Dill pickle relish
- 2 Rib celery, chopped
- ⅓ cups Chopped red onion
- 1 tbsp Dill
- 1 cup Mayonnaise
- Salt and pepper to taste
Cook pasta according to package instructions. Drain well.
Combine tuna, peas, pickle relish, celery, red onions, dill and mayonnaise. Stir gently to combine. Refrigerate for 1-2 hours. Stir gently before serving and sprinkle lightly with dill.