1 lb. rotini pasta
10 oz. tuna, drained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tbsp. sugar
14 oz. mayonnaise
1/2 cup distilled white vinegar

Cook pasta. In a separate bowl, mash the tuna. Sprinkle garlic and onion powder (use quantities given, or adjust to taste).

Sprinkle with sugar. Add mayonnaise and vinegar. Mix together well. Mixture should be soup like.

Add mixture to the cooked pasta. Mix well so that all pasta is completely covered.

Refrigerate for at least 3-5 hours. Mix again before serving.

Submitted by: Chris