Tuna Pineapple Macaroni Salad
- 1 (16oz.)pkg. small pasta shells
- 1/2 large purple onion
- 10-12 cloves peeled fresh garlic
- 4 large carrots
- 4 stalks celery
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 20oz.can of crushed pineapple (drained)
- 1-12oz.can or 2-6oz.cans of tuna in water (drained)
- Season Salt to tasted
- 1 1/2 cups Lowfat Mayonaise
- Boil pasta shells until just soft (do not overcook) Drain; mix in ice cubes remove when cooled.
- Cut all vegetables and garlic into marble size pieces. Place in a large bowl. Add tuna, pineapple and pasta. Mix all together then add mayonaise add more mayonaise if needed to coat. Sprinkle Season salt to taste. Chill for 2-3 hours and serve.
pasta shells, purple onion, garlic, carrots, stalks celery, red bell pepper, green bell pepper, pineapple, water, salt, mayonaise
Taken from www.epicurious.com/recipes/member/views/tuna-pineapple-macaroni-salad-1206584 (may not work)