Tuna Cellentani with Tomatoes and Peppers

Thank goodness yesterday was warmer here in Connecticut. I have been craving a tuna and pasta salad for a week and wanted to wait for a Spring like day to make and enjoy the flavors of hearty pasta and tuna fish. After months of heavy meat and potatoes dishes I was ready for a dish that symbolizes Spring and Summer and all things family, friends and picnics.

• 1/2 box cellentani pasta
• 3/4 cup mayonnaise
• 1/2 cup chopped (small dice) green bell pepper + extra for garnish
• 9 grape tomatoes - left whole
• 1 tbsp. dried parsley flakes
• 1/3 cup finely chopped onion
• 1/2 cup chopped celery - small dice
• 2 (6-ounce) cans solid white tuna in water, drained
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. granulated garlic 

1. Cook the pasta according to the box directions. Rinse under cold water and drain thoroughly.
2. While the pasta continues to cool, prep the onion, celery and green bell peppers. Leave some of the green pepper larger for garnish and keep the grape tomatoes whole.
3. In a large bowl, mix the pasta and tuna, green diced peppers, celery, onion and parsley with a spoon or clean hands.
4. Add in the dry spices and again mix well.
5. Add the mayonnaise and stir well to incorporate. Cool down in the refrigerator before serving. If the pasta salad seems to dry add a touch more mayonnaise and blend in before serving.

Refreshing, delicious and filling - a complete and inexpensive meal or as a side dish, this tuna cellentani is a great go to warm weather recipe.

As a side dish there are probably 8 servings. For a main meal 5 servings. The total cost was $5.46 to make the complete recipe. Serving 5 portions for $1.09, or 8 side dishes for 68¢.