Pasta Tuna Salad
- 1 pound tri-color short pasta, cooked al dente
- 12 ounces tunafish, drained and flaked
- ½ red bell pepper, chopped
- ½ orange bell pepper, chopped
- 1 cup Hellman’s mayonnaise, more if desired
- 1 pint grape tomatoes
- 8 ounces frozen green peas, cooked and cooled
- Salt and pepper
- Combine the pasta, tunafish, bell pepper and mayonnaise in a large mixing bowl.
- Carefully stir in the tomatoes and peas. Season with salt and pepper to taste.
If serving after being refrigerated stir then add more mayonnaise if desired to renew it’s creamy texture.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/06/30/pasta-tuna-salad/
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