I've been watching a couple that live in a chateau, and he seems to enjoy making his version of a tuna pasta salad. For some reason it was on my mind, and I just got in the mood for some.
Tuna Pasta Salad
8 oz. small shell pasta, cooked, rinsed, and drained
2 cans of vegan tuna (I used Unmeat Tuna)
3 ribs of celery, sliced
1/4 c. red onion, diced
1 c. frozen green peas
Vegan mayonnaise
Dried dillweed
Salt and pepper to taste
Mix all the ingredients together, using enough mayonnaise to coat everything nicely, but not thick. Refrigerate for at least 30 minutes to blend the flavors. Give a good stir before serving, and taste to see if more mayo may be needed. Enjoy!
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