Tuesday, November 23, 2010

Tarragon Tuna Pasta Salad

1 pound elbows (cooked al dente) or any other type of pasta
2 cups mayonnaise
2 tsp sugar
1 tsp vinegar
2 Tbs chopped scallions
2 Tbs red onion, chopped
2 cans sweet peas, drained
2 cans tuna, drained
3 large fresh basil leaves, chopped
small handful fresh parsley, chopped
1/8 c grated cheese
1/2 tsp ground tarragon
salt and pepper to taste

Cook and drain pasta.  In large bowl mix mayo, sugar, scallions, red onion, peas, tuna, basil, parsley, cheese, tarragon, salt and pepper.
Add pasta and refrigerate for at least 4 hours before serving.

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