My Mom's Tuna Salad

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. 

Ingredients
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.