No problems sharing, but since it’s an Olde Family Recipe, I don’t actually have anything written down. I’ll do my best:
8 oz elbow macaroni
~ 6 oz chunk light tuna in water, drained (I use an envelope)
1 medium-sized red bell pepper, diced
~3ish stalks celery, diced
1/2 medium red onion, diced
~ 1 cup frozen peas, thawed
~ 1 cup sharp cheddar cheese, thawed
Mayonnaise
Italian or Caesar Dressing. I use Paul Newman’s Caesar dressing
salt & pepper
minced parsley if you want to be fancy
Note : the diced veggies and cheese should be medium dice, and all around the same size. Maybe a little bigger than a pea.
Cook up the pasta in decently-salted water. I use a 3.5 quart pot and fill it maybe 2/3-3/4 full, I’d say maybe a tablespoon of kosher salt.
When the pasta is cooked, drain it but don’t rinse, and put it in a fairly big bowl. Glug in a couple glugs of the Italian dressing and mix well. You want to do this while the pasta is still hot.
Let the pasta cool. I usually dice the veggies while waiting.
Once pasta is room temp, add in the tuna, veggies, and cheese. Add in a big spoonful of mayo & mix. Add more if necessary; you want enough to hold the salad together but not be overly mayo-y. Note that as the salad cools in the fridge, it’ll dry out, so a little wet at this stage is fine.
Once everything is mixed, add the peas (you don’t want to mush them so I add them last), season to taste with salt & pepper, and add parsley if you are being fancy. Sometimes I put a squirt of lemon juice too.
I let it cool in the fridge before serving, and then re-taste and adjust for salt.
