With her permission, I'm sharing this recipe. It's fabulous!
1 lb small elbow macaroni pasta.. I try to get rainbow pasta(spinach,tomato and reg)
1 Tbs olive oil
2 lrg cans white tuna drained and flaked
5 hard boiled eggs roughly chopped
1 or more cups of frozen peas (we like alot of peas)
1 jar mayo (1 QT)
1 small onion finely minced (I just use the food processer)
1 Tbs yellow ball park mustard
1 Tbs red wine vinegar
1 tsp cayenne pepper
1/2 tsp dried dill
salt and pepper to taste
- Cook pasta and drain over frozen peas in a colonder... add olive oil when cool enough so the pasta doesn't absorb the mayo and get dry.
- Mix mayo,onion,vinegar,mustard,cayenne pepper,dill and s&p in a seperate bowl
- In a LARGE mixing bowl put in your tuna,peas,eggs and pasta
- Add your mayo mixture and lightly stir till all is combined
I made this over labor day weekend. Seriously... I had to keep Darrel and Pat out of the bowl before supper.
ReplyDeletehow'd it taste ove Labor day?
ReplyDeleteI remember when they were here... Pat ate it for breakfast... haha
ReplyDeletehe ate it for breakfast up at the cabin too!! One note for the recipe. Gots to be careful about how much dill to add. Even a lil too much can make a difference. It was sooooooo good. Mom said she never used frozen peas before and really enjoyed it. I think she is bummed that I prefer yours over hers. lol
ReplyDeleteI trying this one tomorrow. I'm bringing it to a party. Of course, I always give the creator the credit. Thanks Jan and Gretchen
ReplyDeleteI am so happy you have Gretchen's recipe, I have to try it! Nettie
ReplyDelete