Cook pasta according to box directions in a pot of salted, boiling water. Rinse with cold water and set aside to cool fully.
Sautee some the vegetables:
A-Melt butter in a large skillet.
B-Add onion and carrot, sauteeing until onions are translucent and carrots are softened. The garlic, if using dried, should be added to the cooking onion & carrot. If using fresh garlic, add it when the carrots & onions are almost finished cooking.
C-Add the frozen peas and cook just til warm.
D-Set aside the cooked vegetables to cool.
Mix the dressing:
A-In a small bowl, add mayonnaise, vinegar, mustard, salt, pepper, and cayenne. Whisk well to combine and set aside.
Prepare the rest of the raw vegetables:
A-slice celery thinly, rough-chop the olives and parsley, finely chop the red onion.
Combine everything together when fully cooled:
A-drain the tuna and flake at the bottom of a large bowl.
B-add the celery, red onion, chopped olives, parsley, and the cooked vegetables.
C-add the dressing.
D-fold everything together until well mixed, seasoning to taste if necessary.
We and our partners use cookies on this site to improve our service, perform analytics, personalize advertising, measure advertising performance, and remember website preferences.Ok
