Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 2 (7 oz / 200g) cans tuna in water, drained thoroughly
  • 3 stalks (90g) celery, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1 cup (150g) frozen peas, thawed
  • 1/4 cup (15g) fresh parsley, chopped
  • 3/4 cup (170g) mayonnaise
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (2g) dried dill
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente (usually 1-2 minutes less than the package suggests). Drain in a colander and rinse briefly with cold water to stop the cooking process immediately.
  2. While the pasta boils, dice the celery and red onion into small, uniform pieces. Place the diced vegetables, thawed peas, and chopped parsley into a large mixing bowl.
  3. In a small bowl, combine the mayonnaise, lemon juice, zest, dill, salt, and pepper. Whisk vigorously until the dressing is smooth and velvety.
  4. Add the drained tuna and cooled pasta to the bowl of vegetables. Pour the lemon cream dressing over the top and gently fold the ingredients together until evenly coated.