Tuna Macaroni Salad with Peas
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- 1 lb
- mini farfalle pasta (bow ties)
- 2 can(s)
- tuna packed in oil, drained (the 7 oz. size)
- 1/2 c
- sweet pickle relish
- 1 lb
- bag frozen peas
- 1/2 bottle
- ranch dressing (medium sized bottle)
- salt & pepper
1Cook the pasta in salted boiling water per box intructions. Drain then rinse briefly in cold water. Drain well and empty into large mixing bowl.
2Drain most of the oil from the cans of tuna, break up chunks with a fork and add to the pasta.
3Put the peas into a colander and run hot water over them for a minute or two then drain and add to the pasta in the bowl. Mix everything together then add salt & pepper to taste and enough Ranch dressing to coat the pasta.
4Note: You may or may not need to add a little more Ranch dressing to any leftovers eaten the next day as the pasta seems to soak it up.