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My original Tuna Macaroni Salad recipe is for a large crowd and calls for 3 16-oz boxes of "ring" macaroni. The ring macaroni is big in Minnesota, but is tough to find here in West Chester. If you can't find it either, feel free to substitute small shells or elbow macaroni. I used the elbow macaroni this time. You can also cut the recipe if you are serving a smaller group of people. 
And remember, most recipes can be tailored to fit your taste buds. For instance, omit the onions if you don't care for them and feel free to add things such as bacon, tomatoes, black olives, etc.

Experiment, have fun and enjoy!

Counting our blessings, 

Mary Beth Roe

Tuna Macaroni Salad (Approximately 40 servings)

• 3 16-oz boxes ring macaroni, cooked as directed on package


• 10 chopped hard-boiled eggs


• 2 oz. chopped pimento


• 1 stalk celery, chopped fine


• 1 onion, chopped fine


• 4 5oz. cans drained tuna 


• 1 can very young, small peas, drained


• 1/2 teaspoon pepper


• 2 Tablespoons salt


• 2-1/2 teaspoons seasoned salt


• Mayonnaise, Miracle Whip or any salad dressing mix of your choice

And I'm all ready to go with my Temp-Tations storage container!