Pasta Tuna Salad With Sliced Green Olives

• 1 (7 ounce) box ring pasta
• 1 (7 1/16 ounce) envelope tuna in water or (7 1/16 ounce) envelope canned tuna
• 1 (8 ounce) jar sliced green olives, drained
• 1 cup mayonnaise (I use Hellman's Light)
• 2 tablespoons milk
• 1 large vine ripe tomatoes, diced
• 1 cup crushed saltine crackers (approximately)
• salt and pepper

1. Cook pasta according to package directions. Rinse under cold water, drain, and place in large bowl.
2. Add tuna, drained, to the cooked pasta. Use Albacore or Light tuna. If using canned, be sure it's packed in water - not oil.
3. Add 1 jar of drained sliced green olives.
4. Add 1 large diced tomato.
5. Stir in 1 cup mayonnaise. **You may add more or less mayonnaise depending on your peronal preference.
6. If the pasta salad seems too thick, add milk by the tablespoonful to thin.
7. Gently stir the entire dish until everything is mixed well. Refrigerate for at least 1 hour prior to serving to chill and let the flavors blend.
8. Salt and Pepper to taste.
9. Top each serving with a handful of crushed saltine crackers.

ring pasta, tuna, green olives, mayonnaise, milk, vine ripe tomatoes, crackers, salt

Taken from www.food.com/recipe/pasta-tuna-salad-with-sliced-green-olives-313227 (may not work)