Description

This is another hitter! I love coming home and seeing this giant, old, classic, pink Tupperware bowl with a white lid in the fridge. It takes up a whole shelf. And it’s just for Trish, lol. I really have no idea why she always makes so much, but I don’t ever ask. I think it’s one of her aunt’s recipes, and it’s for Canada Day picnics or something insane like that. It’s so fucking good, I swear, but it’s just so much. We have ourselves a Tupperware bowl filled with a month’s worth of tuna salad. This should feed a full family of sixteen or a football team or a dance recital.

Ingredients

Scale

One 16-ounce box elbow pasta
4 5-ounce cans tuna in water, drained
1 cup diced celery
1 cup diced carrot
1 cup diced red bell pepper
½ cup diced red onion
½ cup chopped parsley
3 cups mayonnaise
Kosher salt and freshly cracked black pepper

Instructions

The most important thing about making pasta salad is to overcook your pasta in salted water. However long the box of pasta says to cook it for, add 3 minutes. You want it to be soft when it comes out. After your pasta is cooked, drain it.
Add the still-warm pasta to a large bowl with the tuna, celery, carrot, bell pepper, onion, parsley, and mayonnaise and mix it vigorously until everything comes together into a nice homogenous mixture. Add salt and pepper to taste. Place this into a large casserole dish and cover it tightly with plastic wrap. Keep in the fridge until ready to serve. This should last forever in the refrigerator but after a few days it’s pushing it.
Beat the shit outta that. Rip it. Add salt and pepper. Once that’s in a beautiful state, serve it at parties.