tuna pasta salad

A bowl of this simple pasta salad is all you need for a refreshing summer lunch or dinner.

serves 4

3/4 lb small pasta (macaroni or medium shells)
1 large or 2 regular cans chunk light tuna in water, drained
3 celery stalks, finely diced
3 eggs
1/4 onion, finely diced
3/4 cup light mayonnaise
salt and pepper to taste

Bring a large pot of water to boil. Add pasta and then set eggs on top of pasta gently. Cook for 8-10 minutes, or until pasta is al dente. Drain pasta and eggs. Place eggs in refrigerator to cool. Place pasta in a large bowl and add celery and onion, mix well. Allow to cool for 15 minutes, then add tuna and mayonnaise. Stir well. Peel eggs and chop into small dice using food processor, add to bowl. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving to allow flavors to combine.