Karen's Tuna Noodle Salad

Mrs. Ryan's Note:

If you were anything like me growing up, I hated even the thought of a raw onion or piece of celery *touching* my food. My mother developed this recipe for her picky children and I've adapted it as the years have gone by. If you like onion and celery, by all means add a diced amount of your liking to this sweet-and-tangy noodle salad!

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 lb medium shell noodles
• 2 (6 ounce) cans tuna , drained
• ¾ cup low-fat mayonnaise
• 3 packets Splenda sugar substitute (or 3 g)
• 3 tablespoons red wine vinegar
• ½ teaspoon celery salt
• ½ teaspoon onion powder

Directions:

1. Prepare shell noodles as per package instructions.
2. After draining, rinse with cold water to cool the noodles down.
3. "Shake"strainer well to rid noodles of excess water.
4. Transfer cool noodles to a large mixing bowl.
5. Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
6. Mix well, stirring in a"scooping" manner until all flavors are blended.
7. Refrigerate until cold.
8. If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
9. Add salt, pepper, or other herbs and spices to your taste.