Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::8
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
Directions
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
To make the dressing: Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper 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.