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Ingredients

1 (16 ounce) package cavatappi (corkscrew macaroni) 1 cup mayonnaise 3 tablespoons lemon juice 2 tablespoons honey ½ tablespoon garlic powder salt and ground black pepper to taste 2 (8 ounce) cans tuna, drained 3 stalks celery, sliced 1 red onion, diced 1 cup peas ¼ cup chopped fresh parsley ½ cup chopped green olives 1 teaspoon lemon juice, or to taste 4 hard-boiled eggs, halved

Nutrition Info

557.1 calories carbohydrate: 53.6 g cholesterol: 133.5 mg fat: 27.2 g fiber: 3.6 g protein: 26.4 g saturatedFat: 4.4 g servingSize: - sodium: 512.5 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil, cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.

8 servings

A simple tuna pasta salad with bright flavors.