Prep 10 mins
Cook 40 mins
I was raised in Phoenix, Az Need I say more HOT, HOT, HOT! So 110 degrees on average in summer you don't cook much so the house doesn't get too hot. This was always well received. I still live in AZ but in the mountains so 90 degrees is much better than 110. This is such a nice easy dinner in the summer.
- 1 (6 ounce) can tuna, drained
- 8 ounces small shell pasta, cooked
- 1⁄2 cup frozen peas, thawed
- 1⁄2 onion, diced
- 1 cup mayonnaise
- Cook pasta according to package directions.
- Drain. Rinse noodles with cold water.
- Drain tuna.
- Add All ingredients.
- Chill 30 minute.
This is good and easy!!! I had all the stuff around the house, so even better!!!!!!!!!! Made this as a 'night before Thanksgiving' meal while I was baking pies, etc. After chilling, I gave it a little bit more salt and pepper when I plated it up. Tasted great, thanks!
I did not know what to fix for lunch today, then I remembered that I tagged this one for *Healthy Choices ABC 2008 game* I used 2 cans of tuna and about 1 1/2 cups of peas. I think next time I make this I'll cut back on the mayo, about 1/2- 3/4 cup would be plenty. Thanks for a lunch on the lighter end of the scale. I will make again.
A great, simple salad. I made this exactly as written. My onion was a red onion and added a nice color. I think it could stand to use a 12-oz can of tuna. This salad is a good one for potlucks. Thanx for sharing!