This creamy tuna pasta salad with peas is easy, delicious, and filling. It's great to eat cold on a hot summer day!
Total Cost: $3.82 recipe / $0.64 serving
12ozbow tie pasta $0.88
5ozcan chunk light tuna in water $0.70
1medium lemon, juiced$0.25
1/2cupdiced onion (yellow, purple, or green)$0.25
to taste fresh ground black pepper $0.05
3/4cuplight mayonnaise $1.00
2cupsfrozen sweet peas $0.64
Take two cups of peas out of the freezer and let thaw on the counter. Cook the bow tie pasta according to the package directions (boil 5-7 minutes). Drain in a colander and let cool.
As the pasta is draining and cooling, combine the rest of the ingredients (peas, tuna, mayonnaise, lemon juice, onions, salt and pepper). Adjust the lemon juice, salt and pepper to taste.
If your pasta is still hot when you are finished combining the rest of the ingredients, run cold water over it until it has cooled down. Make sure to drain the pasta well before combining it with the rest of the ingredients. Stir the pasta into the pea/mayo mixture until it is well coated. Refrigerate until you are ready to serve!
If you want your tuna to stay in chunks, add it last (after the pasta). The more the tuna is stirred, the more it will break up. I found out the hard way by adding it in the beginning.You can put frozen peas directly into the salad without thawing them first as long as you do not plan on serving the salad right away. This salad gets even better as it sits in the refrigerator!