Pasta Salad with Tuna

Here's a quick and easy salad I like to make during the summer - it's great for a side dish or a simple lunch. Once again, the amounts are estimates, but I promise it's a good starting point!

Pasta Salad with Tuna

1 lb pasta, cooked and drained (shells or butterflies work well)
10 oz frozen peas, slightly thawed
2 cans tuna, drained
1 small onion, chopped
1 c carrots, chopped or grated
1/2 c celery, sliced
3/4 c mayo or miracle whip
1/3 c milk
1/2 tsp celery seed
1 tsp Italian seasoning
1/2 tsp black pepper

Combine first six ingredients in a large bowl. (Hint: I generally just pull the peas out of the freezer, then put them in the bottom of the colander before I drain the pasta). Combine remaining ingredients in a small bowl, and blend well with a fork or whisk. Pour over salad, stir well, and refrigerate for at least three hours before serving.

This salad is actually even better the next day. The pasta may soak up quite a bit of the moisture, so if it's drier than you like, just whisk together a bit of mayo and milk and then stir it in.