A delightful and creamy tuna pasta salad perfect for summer gatherings or a quick meal.
In a large bowl, combine the cooked macaroni, canned tuna, chopped celery, diced green bell pepper, and chopped hard-boiled eggs.
Ensure the pasta is completely cooled before mixing to prevent the mayonnaise from separating.
Add the mayonnaise to the bowl and mix well to coat all ingredients evenly.
Use a rubber spatula to scrape the sides of the bowl and ensure even mixing.
Season the salad with salt and black pepper to taste.
Taste the salad before adding salt, as some canned tuna may already be salty.
Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad cold, garnished with a sprig of parsley or a sprinkle of paprika for color.
Serve in a decorative bowl to enhance presentation for gatherings.
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