Tuna Macaroni Salad

Ingredients

• 4 quarts water
• 4 teaspoons kosher salt (divided)
• 1 pound elbow macaroni
• 20 ounces canned white albacore tuna (drained)
• 1/2 cup celery (finely chopped)
• 1/3 cup red onion (finely chopped)
• 1/2 cup sweet relish
• 2 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 2 large hard-boiled eggs (chopped)
• 1 cup frozen peas (thawed with hot water, drained)

Instructions

1. 1

   Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 tablespoon of salt until dissolved. Cook the pasta until slightly softer than al dente, about 8 to 9 minutes.

2. 2

   Drain and Cool – Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add pasta to a large bowl.

3. 3

   Add the Tuna and Vegetables – Stir in the tuna, celery, red onion, relish, lemon juice, 1 teaspoon salt, and black pepper. Allow the mixture to sit for 5 minutes.

4. 4

   Add the Dressing and Peas – Stir in mayonnaise, sour cream, eggs, and peas, until combined. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. The salad dressing will become thicker when chilled.

5. 5

   To Serve – Garnish the tuna macaroni salad with black pepper before serving.