Polly's Tuna-Veggie Pasta Salad

Submitted by Chef Polly

"A yummy tuna pasta salad loaded with veggies and protein."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 10-12 cups
• Serves: 8-10

ingredients

• 1 (12 ounce) box bow tie pasta, vegetable type
• 2 (7 ounce) cans light chunk tuna in water, drained
• 4 hardboiled egg, sliced and quartered
• 1 cup carrot, diced
• 1⁄3 cup onion, finely diced
• 1 (12 ounce) bag frozen peas (about 2-3 cups)
• 2 -3 dashes garlic salt (or onion or regular salt)
• 1 -2 dash pepper
• 1 - 1 1⁄2 cup mayonnaise
• 1⁄2 - 3⁄4 cup milk

directions

1. OPTIONAL: Add 1/4 to 1/2 cups veggies of your choice: sliced cherry tomatoes; finely sliced celery; diced zucchini; chopped frozen spinach; diced mushrooms -- or whatever you like or is growing in your garden!
2. DIRECTIONS: Cook pasta a dente' according to directions on box. Drain and rinse completely under cold water to help it set-up. Return pasta to cooled pot.
3. Hardboil eggs by placing 4 eggs in small pan. Cover with 1 inch cool water. Heat to boiling and boil for 1 minute. Cover and reduce heat to simmer for 10 minutes. Run cold water over eggs; can add ice cubes to speed cooling.
4. Peel cooled eggs, then slice and quarter.
5. Drain cans of tuna.
6. In cooled large pot pasta was cooked in (or in a large serving bowl), add eggs, tuna and veggies.
7. Add dashes of garlic salt and pepper.
8. Add mayonnaise and milk. Stir well until all is coated and creamy.
9. Chill about 1-2 hours before serving, but frozen peas should help to cool all. Enjoy!