Creamy Tuna Macaroni Salad

 

From the June/July 2016 issue of Eat Drink Mississippi

 

by Lisa LaFontaine Bynum - The Cooking Bride

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Serves 4

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1 (8 ounce) bag elbow macaroni
2 (5 ounce) cans chunk light tuna in water, drained
2 celery ribs, diced
1 (15 ounce) can sweet peas, drained
1/3 - 1/2 cup mayonnaise
2 tablespoons dill pickle relish
1/8 - 1/4 teaspoon cayenne pepper (you can add more for additional heat)
Salt and pepper to taste

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Cook macaroni according to package directions. Drain and allow to cool.
In a large bowl, combine macaroni, tuna, celery, peas, mayonnaise, and pickle relish. Stir until well-combined.

Add cayenne pepper and additional salt to taste.

Refrigerate for at least one hour – preferably eight hours – before serving.