Tuna Pasta Salad

LunchStovetop20 minServes 4

Ingredients

• 8 oz short pasta
• 2 cans (5 oz) tuna, drained
• 1 cup frozen peas, thawed
• 1/2 cup mayonnaise
• 1 celery stalk, diced
• 1 tbsp lemon juice

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Cook the pasta in salted water until tender, drain and rinse with cold water.
2. Mix mayonnaise, lemon juice, salt and pepper in a large bowl.
3. Fold in the pasta, tuna, peas and celery. Chill 30 minutes if you have time.

Swaps

• Lime juice or a small splash of vinegar can stand in for lemon.
• Plain Greek yogurt can replace some or all of the mayonnaise.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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