This Tuna Pasta Salad is perfect for Spring! It’s quick and easy to make and it will be a total crowd pleaser at any party.
16 ounces farfalle pasta or small pasta of choice, cooked al dente (7 cups)
2 cups mayo
1 cup chopped celery
2/3 cup diced sweet yellow onion
4 tablespoons minced chives
4 tablespoons minced parsley
2 cups frozen peas
2 (4.5-ounce) cans olive oil packed tuna
1 ½ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
Follow the directions on the pasta packaging but boil for 1 to 2 minutes less than the suggested amount of time. Drain the pasta and let cool slightly.
Place pasta in a large mixing bowl and add the mayo, celery, onion, chives, and parsley and mix well. Add the tuna with its oil, peas, salt, and pepper and mix until just combined. Taste and add more salt and pepper to taste, if needed.
Cover and refrigerate for a minimum of two hours but it is best if left in the refrigerator for 12 hours or overnight.
Serve as a side dish or as is and enjoy!
Keywords: tuna pasta salad