Tuna noodle salad is our go-to main course when we need something fast and filling that everyone likes. Huge bowls of this tuna salad disappear in no time flat. It’s a nice change from all the filling holiday food, for a weekday lunch at this time of year.

Tuna Noodle Salad

Yield: 8-10 servings

Ingredients:

• 1 (16 oz) box rotelli pasta
• 5 (5 oz) cans tuna packed in water, drained well
• 1 small onion, diced
• 2 cups mayonnaise
• 3 dill pickles, chopped
• 1 tablespoon Lawry’s seasoned salt, or more to taste
• 1 tablespoon lemon juice, or more to taste
• 1 ½ cup frozen peas, thawed

Method:

1. Cook pasta according to directions on package.
2. While pasta is cooking, drain the cans of tuna well.
3. In a large bowl, combine mayonnaise, lemon juice, and Lawry’s seasoned salt.
4. Add tuna, using a fork to flake and gently combine with dressing.
5. Once pasta is cooked, place in colander and rinse with cold water until pasta has cooled. Drain well and add to bowl with dressing and tuna.
6. Add onion, thawed peas, and chopped pickles and stir to combine.
7. Cover bowl with plastic wrap.
8. Place pasta salad in the refrigerator to chill, and then serve.