I’m going to be honest. I don’t like mayo and I don’t like peas, but I do like both when they are put in Tuna Pasta Salad. It makes absolutely no sense and I have no good explanation for it.

Thankfully, I have good friends like Kerri who can overlook my idiosyncrasies. I had an incredibly random craving for Tuna Pasta Salad and Kerri happened to have all of the ingredients on hand. It was seriously meant to be.

Kerri brought over all the goodies to make a giant bowl of this and it was so good I asked if I could share her recipe. I honestly had not had Tuna Pasta Salad in over 5 years until last week…and now I have had it twice since then. It’s the ultimate comfort food for tuna lovers like me!

Kerri's Tuna Pasta Salad

Yield: serves 6

Ingredients:

1 lb (16 oz box) elbow macaroni
1 cup mayo
1/4 cup sweet relish
1 1/2 tablespoons stone ground dijon mustard
2 teaspoons lemon juice
1 1/2 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 can (12 oz) albacore tuna, drained
1 cup sweet peas
1 cup shredded cheddar cheese
1/2 cup chopped celery (about 3 stalks)
2 shallots, minced

Directions:

In a large stock pot, cook elbow macaroni according to package directions.

While it is cooking, in a large bowl, whisk together mayo, relish, dijon mustard, lemon juice, celery salt and pepper. Add in tuna, peas, cheddar cheese, celery and shallots.

Once macaroni is cooked, drain it well and stir into the tuna mixture. Mix well. Serve immediately.

Kerri serves it warm and I have to agree, it's best that way. But it is also tasty cold leftover the next day. It just might need a little extra dressing of some sort stirred in to refresh it -- since the noodles like to soak up all the dressing.