This tuna pasta salad (pictured above) is one of my favorite things to make for lunch. It’s easy to make and depending on how large of a batch you make, it can last you for several days or a week! I find myself going for seconds everytime and sneaking little bites from the bowl at random times of the day.

Here’s how to make it:

1. Buy a pasta shape you like : In this batch I used Wegman’s whole wheat farfalle (bowties) pasta but you can use shells, rigatoni (I love using mini’s!), penne, etc. I wouldn’t recommend any stringy pastas (such as spaghetti).

2. Depending how big or small you want the batch to be, cook the pasta following the directions on the package. (I used half a box for my batch.)

3. Once cooked, rinse pasta with ice cold water, making sure all of the pasta turns ice cold. Drain.

4. In a big bowl, mix the pasta, tuna (I used four cans of Starkist tuna filets because I wanted extra meat, but you can use as much or as little as you’d like), mayonnaise (I’d say 2-3 huge scoops from the mayo jar’ll do it, more or less depending on your batch).

5. What gives my pasta salad the kick is using black pepper at the end. I always grind in a bunch of black pepper in the bowl and a little salt to taste until my salad has a spicy kick. Mix and take tastes until it’s to your liking.

6. Let the batch refrigerate a few hours before you eat it. You can try it once it’s mixed, but when it’s chilled for a few hours or even overnight, the texture takes its shape.

Again, depending on how big or small of a batch you make of it, it can last or go quick. I usually eat mine in a few days.