Good ‘Ol Pasta Salad


  • 16 ounces elbow macaroni
  • 1 cup Hellmann’s® Real mayonnaise
  • 1 Tbsp. Dijon Mustard
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • ½ cup chopped celery
  • 1 /2 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • ¼ cup chopped carrot
  • 1 can bumblebee tuna



Cook 1 lb pasta el dente and set aside to cool.  Chop veggies to same size add to pasta. Drain and break apart 1 can of tuna.  Add tuna to pasta.  Add 1 cup of frozen peas (thawed).  Add Mayonnaise, dijon mustard, salt & pepper to taste.  Mix well together.  Set aside in the fridge.  Perfect side to any summer meal and garden salad.   Keeps about 5 days in the fridge.


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