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Tuna Noodle Salad

Town of Franklin fire

Ingredients:

2 cans (5 ounces each) tuna, drained well
1 box (16 ounces) medium shell pasta, cooked and cooled
1 1/2 cups finely diced celery
1/4 cup finely diced red onion
1 cup frozen peas, thawed (optional)
1/4 cup fresh chopped dill
2 to 3 cups mayonnaise
Salt and pepper

Directions:


In a large bowl, mix together first 6 ingredients. Stir in 2 cups mayonnaise. If mixture seems too dry, add more mayonnaise. Season with salt and pepper to taste. Refrigerate at least an hour before serving.

Recipe from Festival Foods.

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