Recipe yields 10-12 servings
1 lb elbow pasta
2 5 oz. cans albacore tuna in water
1 8.5 oz. can sweet peas
1/4 cup mayonnaise
Ground black pepper
Bring a pot of water to a boil. Add pasta and cook until al dente. Drain and run the pasta under cold water to cool temperature.
In a bowl, add drained tuna and mayonnaise. Using a fork, combine the ingredients and break up the chunks of tuna fish.
Add pasta to a large bowl and top with the tuna fish mixture. Using your hands, combine the ingredients so the tuna fish is evenly distributed. This is your chance to get a little dirty. Top of with the peas and combine. Make sure you drain the peas of their juices first.
Cover the bowl and refrigerate for at least an hour before serving. Keep the pasta salad in the refrigerator until you are ready to eat. Serve and enjoy! Store any leftovers in the refrigerator for up to one week.