This tuna pasta salad is one of my summer staples.  It’s great with some grilling.  Prefect to have in the fridge for a quick no cook meal on a hot day.  Prefect for a midnight snack, if you’re my roomate Nick and your girlfriend recently started sleeping over. I wish I could say that I learned how to make this dish during my days in Minnesota (it has the word salad in the name and mayo as a significant ingredient), but this came to me from an East Coaster.

The below is a rough sketch for the salad.  Use whatever portions of ingredients suit your taste.

Ingredients:

• Small red onion, minced
• 3-4 stocks of celery, chopped
• 3 5 oz. cans of tuna, drained
• 1 pound bow tie pasta, cooked
• 1 1/2 cups of mayonnaise

Directions:

Mix it all together in a bowl.  Chill in the fridge.  And enjoy.  (I like mine with a little Louisiana style hot sauce.)

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