Easy Tuna Pasta Salad

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  12 oz Pasta, Macaroni (Elbow), White, Dry
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  10 oz Canned Tuna
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  1.3 cup Mayonnaise, Regular
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Vinegar, Red Wine
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  1.5 tsp Dill, Fresh
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  1.5 tsp Garlic powder
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  0.8 tsp Onion powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1.5 cup Peas, Sweet, Frozen
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  1 cup Celery
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  0.5 cup Yellow Onion
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  0.5 cup Carrots

Instructions

1. 1Bring a large pot of salted water to a boil over high heat, then add the elbow macaroni and cook 8–10 minutes over medium-high heat, stirring occasionally, until al dente (pasta should be tender but still slightly firm to the bite). Drain in a colander and rinse under cold water until completely cooled.
2. 2While the pasta cooks, finely dice the celery, onion, and carrots into small, uniform pieces.
3. 3In a large bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, fresh dill, garlic powder, onion powder, kosher salt, and freshly cracked black pepper until smooth and fully combined.
4. 4Add the cooled pasta, drained canned tuna (flaked into bite-sized pieces), frozen peas, diced celery, diced onion, and diced carrots to the bowl with the dressing.
5. 5Toss gently for 2–3 minutes until all ingredients are evenly coated with the dressing and no dry pasta remains visible.
6. 6Divide the tuna pasta salad evenly into 8 airtight containers while at room temperature, pressing gently to pack without crushing the pasta.
7. 7Cover and refrigerate for at least 30 minutes; the salad will keep refrigerated in airtight containers for up to 4 days.