1 pound elbow noodles
3 5 ounce cans solid white albacore tuna drained
5 large hard boiled eggs diced
½ large red onion minced
4 ribs celery diced
1 cup frozen peas thawed
1/2 cup mayonnaise
¼ cup red wine vinegar
¼ cup minced fresh dill
1-2 tablespoons sugar
2 tablespoons sweet pickle relish
1 tablespoon dijon mustard
1 teaspoon salt
Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
In a large mixing bowl, toss together cooked noodles with tuna, eggs, onion, celery, and peas.
In a small mixing bowl, whisk together mayonnaise, cider vinegar, dill, sugar, relish, dijon mustard, salt, and pepper.
Pour sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.
Calories: 484kcal | Carbohydrates: 51g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 695mg | Potassium: 458mg | Fiber: 3g | Sugar: 8g | Vitamin A: 535IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 1.9mg