I say this recipe is my mom's and it mostly is--although I have changed it quite a bit. She always made this recipe in the summer and I loved having it for lunch or as a side at a barbecue. When I asked my mom "How much cheese?" and "How much mayo?" she replied with her usual "Well I do not really measure." I guess if not for this blog, I probably would not do a lot of measuring either. Anyways--I figured out the salad. It differs from my mom's because I used green peppers instead of peas and Rocco's Magnificent Mayo rather than real mayonnaise.
16 oz cooked whole wheat pasta (shells or rotini work best)
10 oz canned tuna (drained)
8 oz colby jack cheese cut up in cubes
3 stalks of celery, diced
1 green pepper, chopped
2 1/4 cups of Rocco's Magnificent Mayo
salt & pepper to taste
1) Cook the pasta and once done, drain and rinse with cool water. Transfer to a large bowl.
2) Once the pasta is completely cooled, add the chopped veggies the cheese and the tuna and mix well.
3) Add the mayo half a cup at a time, mixing well. Dress the salad to your liking. You may use more or less than the amount I recommend.