Tuna Macaroni Salad Recipe

Ingredients:

• 2 cups elbow macaroni, cooked and cooled
• 2 cans (12 ounces) American Tuna, drained
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup dill pickles, finely chopped
• Salt and pepper to taste
• Optional: 1/2 cup frozen peas, thawed

Instructions:

1. Cook the elbow macaroni according to the package instructions. Once cooked, drain and let it cool.

2. In a large bowl, combine the tuna, mayonnaise, Dijon mustard, and lemon juice. Mix well until the ingredients are well incorporated.

3. Add the cooked and cooled macaroni to the tuna mixture. Mix gently to coat the macaroni evenly with the dressing.

4. Add the chopped celery, red onion, and dill pickles to the bowl. If you like, you can also add thawed frozen peas for a burst of sweetness and color. Mix all the ingredients together.

5. Season the salad with salt and pepper to taste. Remember that the tuna and pickles can add some saltiness, so start with a little salt and adjust as needed.

6. Chill the tuna macaroni salad in the refrigerator for at least 1-2 hours before serving. This allows the flavors to meld and the salad to become nicely chilled.

7. Before serving, give the salad a quick stir and taste again for seasoning. Adjust with more salt and pepper if necessary.

8. Serve the tuna macaroni salad on its own or as a side dish. Enjoy!

Feel free to customize the recipe by adding other ingredients you enjoy, such as chopped hard-boiled eggs, olives, or different herbs.