Easy Tuna Pasta Salad

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  Pasta, Macaroni (Elbow), White, Dry(340g)
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  Canned Tuna
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  Mayonnaise, Regular(300g)
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  Mustard, Dijon(15g)

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

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  Vinegar, Red Wine(30g)
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  Dill, Fresh(8g)
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  Garlic powder(8g)
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  Onion powder(4g)
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  ½ teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Peas, Sweet, Frozen(360g)
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  Celery(240g)
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  Yellow Onion(120g)
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  Carrots(120g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat, then add the elbow macaroni and cook for 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 so they distribute evenly throughout the salad.
3. 3In a large bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, fresh dill, garlic powder, and onion powder until the dressing is smooth and fully combined, about 1–2 minutes.
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 with a large spoon or spatula 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 before serving; the salad will keep refrigerated in airtight containers for up to 4 days.