Enjoy this Tuna Macaroni Salad as a cool main dish this summer or as a substantial side dish at your next barbecue. It packs super well for lunch on the go.
In a large pot of boiling, salted water, cook the noodles according to package directions until al dente. Rinse with cool water and drain.
In a large salad bowl combine the mayonnaise, lemon juice, dill, and pepper. Whisk to blend.
Add the macaroni, tuna, peas, and pepper. Fold gently to combine. Chill until ready to serve.
Notes
Promptly refrigerate leftovers and consume within 4 days.Nutritional values are approximate and based on 1/12 the recipe.To make ahead: consider preparing extra dressing and storing it separately from the salad in the refrigerator. The pasta and the tuna will absorb dressing as they chill, making the salad seem a bit dry. Add extra dressing to taste prior to serving.Variations: Feel free to use any canned or cooked fish you like, such as salmon or tilapia. Drained and flaked. You can also substitute small cooked shrimp or crab meat or even cooked chicken if you prefer.