1 lb pasta (ridged elbows or rotini)
1/2 - 1 bag frozen baby peas
2 sweet peppers, finely chopped
(red, orange, yellow, and/or green)
1/2 c finely-chopped celery (or more)
1/2 c finely-chopped onion (or more)
2 cans albacore tuna, flaked
Mayonnaise
8 oz Christie's Greek Dressing
Cook pasta according to package directions in a 6- to 8-quart pot.
When cooked, drain into large colander. Add half bag frozen peas. Run cold water over to cool.
When pasta is cool, put it back into the pasta pot. Add the chopped vegetables.
Drain the tuna. Flake into a bowl and mix with mayonnaise (as for a tuna salad) and a little water to loosen it up. Add this to the pasta and chopped vegetables.
Add half to three-quarters of the dressing and mix. Refrigerate a few hours or more so that the flavors to meld. During this time, the pasta will absorb some of the dressing but don't worry.
Add a bit of water (1/4 c ?) to the dressing left in the bottle.
Before serving, add some or all of the slightly watered-down dressing to moisten the pasta.