Perfect Tuna Mac Salad

• 1 pound Elbow Macaroni Or Any Other Shot Cut Pasta, Cooked According To Package Directions, Rinsed, And Drained
• 1/2 cups Diced Celery
• 1/4 cups Minced Red Onion
• 1/4 cups Chopped Carrots
• 1/4 cups Chopped Green Bell Pepper
• 1/2 cups Seeded, Diced Roma Tomatoes
• 1 cup Prepared Mayonnaise Or Veganaise
• 1 teaspoon Dry Mustard
• 2 teaspoons Sugar
• 2 Tablespoons Cider Vinegar
• 1/2 teaspoons Kosher Salt (more To Taste)
• 2 cans (5 Oz. Size) Tuna In Water, Drained
• Freshly Ground Black Pepper

1. In a large bowl, combine the macaroni, celery, onion, carrots, bell pepper and tomato.
2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and salt. Pour the dressing over the salad and stir to combine. Add in the tuna and toss gently. Season with salt and pepper to taste. Refrigerate until ready to use.
3. Store covered in the refrigerator, for up to 3 days.
4. Note: If making ahead, you may need to add more mayo, as the pasta tends to soak it up.

macaroni, celery, ubc, ubc, ubc, tomatoes, mayonnaise, dry mustard, sugar, vinegar, kosher salt, water, freshly ground black pepper

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