1 (16 oz.) pkg. elbow macaroni or medium shells, cooked
3 stalks sliced celery
1 large onion, chopped
1-2 large bell peppers, chopped
1 pint grape tomatoes, halved
1 (9 oz.) can solid white tuna, flaked
1 large cucumber, peeled, seeded and chopped
1 1/2 cups mayonnaise (more or less)
2 tbsp white vinegar
salt and pepper, to taste
1 tsp. celery seed
1 tsp. dry mustard
1 tsp. sugar
2 hard cooked eggs, neatly sliced
paprika and parsley, for garnish

Cook pasta according to package directions, drain and put in large bowl.

Add remaining ingredients except eggs and garnish. Put into decorative casserole dish. Layer eggs on top. Garnish with parsley and paprika.

Note: You can purify the tuna with the mayonnaise and vinegar in a blender to make a creamier texture.

Submitted by: Rob