Macaroni Salad

I prefer small shell macaroni.

Cook  12 oz. macaroni according to directions

Run under cold water to cool and remove excess starch for quick cooling, let soak 3 minutes in ice water, then drain.
Chop: 3 ribs of celery,

3 large or 6 smaller pickles like Kosher dill,

1-2 Tbsp onion, (the flavor will get stronger as the salad cools)
3 or 4 hard boiled eggs (diced)
Place these in a salad bowl.

Add 1 or 2  5.5 oz. cans of well drained tuna or chicken

Mix in 1/4 - 1/3 c mayonnaise, according to your tastes

Placed drained pasta into bowl and mix
salt and pepper to taste.

Optional additions to salad:
Chopped cucumber, bell pepper, or tomato  These can be added to a portion of the salad for a change.
K. Wood