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      Tuna Noodle Salad

      Town of Franklin fire
      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.