Tuna Noodle Salad

Tuna Noodle Salad 1 pound elbow macaroni noodles 2 12-oz. cans tuna, drained well 1 1/2 cups mayonnaise 1 medium onion, diced Salt and pepper Old Bay Seasoning* (optional) Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then rinse in cold water. Drain again very thoroughly. Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an airtight container up to one week. *If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in any sort of mayonnaise based salad.