Tuna Pasta Salad

Living in Phoenix in the summer is a bit hellish. Living in Phoenix in the summer 7-9 months pregnant is super duper hellish. I'm always trying to find something to make for dinner that doesn't require a lot of oven time--or eating super steamy foods. This pasta salad is a great weeknight dinner that's super quick to throw together and is nice and cold to eat. Serve it with a piece of bread or some melon and you've got a meal. I made this for dinner at the beginning of the summer and it was a hit with my whole family and now that I'm looking at the picture thinking...hmmm I should make that again! this would also be a great playdate lunch that you can do completely ahead of time.

This is also a super inexpensive meal wihch is always a good thing too!

Tuna Pasta Salad
1 lb shells or any short-cut pasta (OR 13 oz whole wheat pasta, that's what seems to come in a box of that)

1 c. halved cherry tomatoes or diced tomatoes

1 medium minced red onion

1/2-3/4 c. minced celery

1 c. frozen peas, thawed

3/4 tsp dill

1/4 tsp granulated onion

1/4 tsp granuated garlic

lots of pepper

1 tsp. sea salt

1 1/4 c. mayo

3/4 c. ranch dressing

3-4 cans tuna in water, drained well

Boil the pasta to al dente. Drain well and rinse under cold water until it isn't hot. In a large bowl mix pasta and all other ingredients. Taste and adjust seasonings. Refrigerate at leasat an hour before serving. If you refrigerate overnight you may need to stir in some extra mayo and/or ranch dressing because the noodles will soak up most of the dressing and personally, I like it more "wet" than dry.