1 pound medium shell pasta
1 cup frozen peas
3 cans (small cans) or 1 large can chunk white tuna
1 cup mayonnaise
1 tablespoon Dijon mustard
1/2 red onion, diced
Salt and pepper to taste
Cook pasta according about 8 minutes so it’s al dente.
While cooking, mix together tuna with mayonnaise, mustard, frozen peas, onions, and s&p in a very large bowl.
Drain and rinse pasta with cold water.
Add cooled pasta to tuna mixture.
Cover and refrigerate a few hours before serving.