Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S.
- 12 ounces pasta shells or 12 ounces macaroni, cooked and drained
- 12 ounces canned chunk albacore tuna, drained
- 1 cup chopped celery
- 1 cup frozen green pea, thawed
- 1 1⁄2 cups mayonnaise (this amount is an estimate, you'll need enough to make the salad creamy) or 1 1⁄2 cups Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)
- salt and pepper
- Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
- (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.