A refreshing and flavorful pasta salad perfect for summer gatherings.
Cook the macaroni in boiling water until al dente, then drain and rinse with cold water.
Rinsing the pasta with cold water stops the cooking process and cools it down for the salad.
In a mixing bowl, combine the mayonnaise, juice from the lemon, black pepper, seasoning salt, and garlic powder to make the dressing.
Adjust the seasoning to taste, adding more lemon juice for extra tang.
Dice the celery and onion, then add them to the bowl with the dressing.
For a milder onion flavor, soak the diced onion in cold water for a few minutes before adding.
Drain the tuna and flake it into the bowl with the dressing and vegetables.
Ensure the tuna is well-drained to avoid excess liquid in the salad.
Add the cooked macaroni to the bowl and mix everything thoroughly.
Mix gently to avoid breaking the pasta.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad in bowls or on a bed of lettuce, and enjoy!
Garnish with a sprinkle of fresh herbs for a pop of color and flavor.
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