Karen's Tuna Noodle Salad

• 1 lb medium shell noodles
• 2 (6 ounce) cans tuna, drained
• 34 cup low-fat mayonnaise
• 3 packets Splenda sugar substitute (or 3 g)
• 3 tablespoons red wine vinegar
• 12 teaspoon celery salt
• 12 teaspoon onion powder

1. Prepare shell noodles as per package instructions.
2. After draining, rinse with cold water to cool the noodles down.
3. "Shake"strainer well to rid noodles of excess water.
4. Transfer cool noodles to a large mixing bowl.
5. Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
6. Mix well, stirring in a"scooping" manner until all flavors are blended.
7. Refrigerate until cold.
8. If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
9. Add salt, pepper, or other herbs and spices to your taste.

shell noodles, tuna, lowfat mayonnaise, packets, red wine vinegar, celery salt, onion powder

Taken from www.food.com/recipe/karens-tuna-noodle-salad-66844 (may not work)