TUNA MACARONI SALAD

Tuna Macaroni Salad

2 cups elbow macaroni, uncooked
4 hard-boiled eggs, peeled and chopped
⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
¼ cup dill relish
2 tablespoons sweet relish
2 (6 oz) cans tuna, drained
1½ cup mayonnaise ( I used Dukes)
black pepper, Old Bay, seasoning salt to taste
parsley, paprika, garnish

Cook pasta according to package and rinse with cold water when done. Drain & set aside.

In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture. Toss to combine. Add in dill relish, sweet relish and tuna.
Stir to combine.

Stir in mayonnaise. Season to taste with black pepper, Old Bay and seasoning salt (if needed). Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.

VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them.

ADD MORE MAYO: If you find your salad isn't as creamy the next day feel free to add in more mayo.