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)
In a large pot, boil the rotini noodles until desired texture is achieved. Approximately 14-17 minutes.
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.
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.