Tuna Pasta Salad

• 8 ounces, weight Tinkyada Brown Rice Pasta Shells
• 6 Tablespoons Nayonnaise Brand Vegan Mayonnaise
• 10 ounces, weight Tuna (2 Small US Cans)
• 1/4 cups Sliced Green Olives With Pimentos (or Black If You Preffer)

1. Cook the pasta shells about 12 minutes, or until the whole shell is tender. You don't want any hard spots. You need to watch rice pasta closely, it overcooks REALLY fast.
2. Once it's cooked, immediately rinse with cold water until the pasta is cool to the touch.
3. Mix in 3 Tablespoons of "mayo" to the shells to coat them all.
4. Mix in the tuna and the olives. (I find it easiest if you break up the tuna in the can with a fork before adding it to the pasta. Unless you like big chunks of tuna.)
5. Last, add the remaining 3 Tablespoons "mayo." I don't like a lot of mayo, so obviously adjust as you see fit. The flavor really develops if it can sit in the fridge for a few hours before serving. If you're going to do this, I would hold off and add the remaining mayo just before serving, or it can get a little dry.

pasta shells, mayonnaise, weight, green olives

Taken from tastykitchen.com/recipes/salads/tuna-pasta-salad-3/ (may not work)