Tuna Spaghetti Salad


8 oz. box spaghetti
(2) 12 oz. cans solid white tuna in water, drained and flaked
14.5 oz. can petite diced tomatoes, drained
4 oz. jar diced pimento, drained
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped
3/4 cup mayonnaise or more as needed
4 tsp. lemon juice
Bunch of fresh parsley


Cook spaghetti according to package directions. Drain and place in bowl. Cut into shorter pieces. In a separate large bowl, add the rest of ingredients except for parsley and toss lightly. Mix in spaghetti. Cover and refrigerate until ready to serve. Spoon into a serving bowl and garnish with parsley sprigs. Serve cold. Makes 4 to 6 servings.