Very tasty. A lot of pasta salads like this are long on mayonnaise and short on flavor. This one is very satisfying. Using the oil may seem risky, but it's the secret behind the deep flavor. A summertime favorite.

Ingredients

8 serv.

lb macaroni, precooked (elbows)↗1 lb
large stalk celery, diced finely↗1
large red pepper, diced↗1
ounces glass packed roasted red peppers, diced3 ounces
(13 ounce) can solid white tuna, well broken up (with oil)↗1
cup mayonnaise↗1 cup
salt and pepper

Step-by-step instructions

1
Cook elbows.
2
Break-up tuna with a fork into small bits.
3
Mix tuna and all other ingredients into the pasta.
4
Refrigerate for several hours.
5
Is much better on the second day.

Source: food.com

Original recipe ↗

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