
Ingredients
- 16 ounces elbow macaroni, cooked to al dente and cooled (or the small pasta of your choice)
- 4 ribs celery, diced
class="wprm-recipe-ingredient">1/2 small-medium onion, finely diced
1-2 cans Tuna in water, well-drained
1 cup mayonnaise
Kosher salt to taste
Ground black pepper to taste
source http://recipetocooking.blogspot.com/2019/02/tuna-macaroni-salad.html
Instructions
- mix all ingredients well.
- Serve now or refrigerate till you are able to serve for up to per week.
source http://recipetocooking.blogspot.com/2019/02/tuna-macaroni-salad.html
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