Ingredients
450g 1/2 Bag
of Italpasta Rotini (900g bag) (Substitute with Elbow Noodles)
900g 1 Brick
Black Diamond Old Cheddar Cheese
1/2 Medium
Onion
3 Stalks of
Celery
2 Cans Chunk
Light Tuna in Water
Salt - To
Taste
Pepper - To
Taste
Hellmanns
Mayonnaise. (To achieve best results, do not replace with Miracle Whip)
Step 1:
In a large
pot, boil the rotini noodles until desired texture is achieved. Approximately 14-17 minutes.
Step 2:
While the
pasta is boiling, begin to chop the cheese and celery into cubes.
TIP - Slice
cheese into 1/4" slices. Cut each
slice once length-wise, and then twice width-wise.
TIP - Cut the
ends off of the celery stalks. Score the
tip of the knife along the length of the celery and then chop into cubes.
Dice the
onion.
TIP - Cut
onion in half, placing one half flat-side to the cutting surface. Chop the onion length-wise from tip to
tip. Turn and chop width-wise.
Step 3:
Open and
drain water from both cans of tuna.
Place the
tuna, cheese, celery and onion into a medium sized mixing or serving bowl.
Once pasta has finished boiling, drain the
water. Cool down the pasta under running cold water.
Once the
pasta is cool, add to mixture
Stir in the mayonnaise, adding salt and pepper
(to taste). Refridgerate and Enjoy!
TIP -
Although the salad can be enjoyed the same day.
It is suggested for the following day.
TIP - If
pasta is undercooked, it may absorb the mayonnaise overnight, add 1 tablespoon
of mayonnaise if needed.
