Tuna and Rotini Salad with Creamy Dill Dressing

6 lbs. rotini

42 oz. canned tuna

Five 10 oz. packages frozen peas, thawed

6 C. celery, diced

3 C. red onion, diced

6 - 7 C. mayonnaise

1 1/2 C. cider vinegar

1 C. dried dillweed

salt and pepper to taste

Cook rotini in a large amount of water until ala dente. Drain well and rinse with cold water. In a large bowl combine pasta, tuna, celery and red onion.

In a separate bowl, combine mayonnaise, cider vinegar and dill weed. Blend well and pour over pasta mixture.

Refrigerate at least 1 hour.

Serves 50 - 60.