Tuna Macaroni Salad (Gluten-Free)

Boil the pasta in salted water until al dente, per the package instructions. Drain and rinse under cold water so the pasta stops cooking. Keep rinsing until the pasta is cool.

While pasta is boiling, do your chopping and mincing.*

Being sure that the pasta is well-drained (because you don’t really want this to get watery), and that the tuna is well-drained (ditto), put it in a large bowl. Add the veggies, mayo, optional hot sauce, salt, pepper, lemon juice and very gently fold this all together.

Taste for seasonings and adjust. Either eat right away, or let it hang out together in the fridge for the flavors to unify and meld together.

Eat. But you didn’t need me to tell you that last part.

*Note – I do it all on one chopping board since I don’t love washing washing washing when it’s all going to be mixed together anyway, and nothing will give me salmonella from this uncooked salad.