TUNA MACARONI SALAD

TUNA MACARONI SALAD 12 ounces elbow macaroni pasta 12 ounces canned chunk tuna (drained) 1 cup chopped celery 1 cup frozen green pea (thawed) 1 ½ cups mayonnaise salt and pepper (to taste) Cook elbow macaroni according to package directions. Drain and rinse with cold water. Add cooked, drained pasta to a large bowl. Combine the pasta with drained tuna, chopped celery, thawed peas, and mayonnaise. Season with salt and pepper. Mix until well combined. Cover, place into the refrigerator and chill for at least 1-2 hours before serving.