Tuna Macaroni Salad

• 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.