Ingredients
- 16 ounces elbow macaroni, cooked to al dente and cooled (or the small pasta of your choice)
- 4 ribs celery, diced
- 1/2 small-medium onion, finely diced
- 1-2 cans Tuna in water, well-drained
- 1 cup mayonnaise
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- mix all ingredients well.
- Serve now or refrigerate till you are able to serve for up to per week.
0 Komentar