A delightful and creamy tuna pasta salad, perfect for summer gatherings or a quick lunch.
Cook the macaroni in boiling water until tender.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Drain the pasta and rinse it under cold water to cool.
Rinsing with cold water stops the cooking process and prevents sticking.
In a large bowl, mix the mayonnaise, onion powder, celery seeds, garlic powder, and black pepper.
Whisk the dressing ingredients together for a smooth consistency.
Add the cooked pasta, tuna, and chopped hard-boiled eggs to the bowl with the dressing. Mix well.
Fold gently to avoid breaking the pasta or eggs.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
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