16 oz. gluten free noodles (I used live GFree Organic Brown Rice & Quinoa Fusilli from ALDI)
2 (5 oz.) cans solid white albacore tuna in water, drained
1/4 cup finely diced red onion
3/4 cup finely chopped celery
3/4 cup frozen peas
1 cup Hellmann's Vegan Mayo
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
1/2 tsp. salt
Optional: crumbled bacon, sweet or dill relish, diced pickles, to taste
- Cook the pasta according to package instructions, being careful not to overcook. Rinse immediately and thoroughly with cold water. This stops the cooking process, cools the noodles, and prevents them from sticking together. Set somewhere for water to drain off of them.
- Chop the onion and put in a dish, covering them with cold water for 10 minutes. This will take the bite/kick out of the raw onion, making it more palatable for kids, but still adding in flavor and crunch to our salad. After 10 minutes, drain off the water.
- Drain the water off the tuna. Mix the tuna, onion, and all remaining ingredients into the cool noodles. Cover and refrigerate at least 1 hour (better if overnight) before serving to let the flavors mingle.
- Before serving, taste and add more seasonings as desired.