Description
A simple tuna pasta salad with bright flavors.
Ingredients
- 1 (16 ounce) package cavatappi (corkscrew macaroni)
- 1 cup mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons honey
- ½ tablespoon garlic powder
- salt and ground black pepper to taste
- 2 (8 ounce) cans tuna, drained
- 3 stalks celery, sliced
- 1 red onion, diced
- 1 cup peas
- ¼ cup chopped fresh parsley
- ½ cup chopped green olives
- 1 teaspoon lemon juice, or to taste
- 4 hard-boiled eggs, halved
Instructions
- Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite
- 9 to 10 minutes. Drain and transfer to a large bowl.
- Whisk mayonnaise
- 3 tablespoons lemon juice
- honey
- garlic powder
- salt
- and pepper for dressing together in a medium bowl. Set aside.
- Stir tuna
- celery
- onion
- peas
- parsley
- olives
- and 1 teaspoon lemon juice into pasta. Pour dressing over salad
- toss until coated
- and add hard-boiled eggs on top. Serve.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8