Tuna Macaroni Salad

• 1 (12 ounce) can bumble bee light chunk tuna in water, drained
• 8 ounces elbow macaroni noodles
• 1 cup frozen peas
• 1/3 cup yellow sweet onion, diced fine
• 1 cup celery, diced fine
• 1 cup Hellmann's mayonnaise (plus more if needed)
• 1 tablespoon distilled white vinegar
• salt & pepper

1. Cook the macaroni according to the package instructions so it will be "al dente".
2. Add the frozen peas to the boiling water, with the macaroni noodles, during the last minute of the macaroni cooking.
3. While you are waiting for the macaroni to cook: In a large bowl, wisk together 1 cup Hellmann's mayonnaise & distilled white vinegar.
4. Add celery & onion into mayo mixture and mix well.
5. Once the macaroni & peas have been drained, add to the mayo mixture and mix well.
6. You want all of the macaroni noodles to be covered in mayo, if it doesn't appear to be enough add a few tablespoons of mayo at a time until the noodles are completely covered.
7. Flake tuna into macaroni & mayo mixture and mix well.
8. Add salt & pepper to taste.
9. Place in the refrigerator and let the flavors blend and soak in over night.
10. In the morning, you may want to add a bit more mayo if the macaroni appears dry before serving.
11. Enjoy.

water, macaroni noodles, frozen peas, yellow sweet onion, celery, mayonnaise, white vinegar, salt

Taken from www.food.com/recipe/tuna-macaroni-salad-418575 (may not work)