Tuna Macaroni Salad

6 servings

• 1 (12 ounce) package elbow macaroni
• 1 (10 ounce) can baby peas, drained
• 2 stalks celery, chopped
• 1 (5 ounce) can tuna, drained
• 2 tablespoons chopped sweet onion
• 1 cup light mayonnaise
• 2 tablespoons sweet pickle relish
• salt and pepper to taste
• 3 large hard-cooked eggs, quartered
• 1 pinch paprika, for garnish

1. Bring a large pot of lightly salted water to a boil.
2.  Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3.  Drain and rinse under cold running water.
4. Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
5. Mix in mayonnaise, relish, salt and pepper.
6. Garnish with egg wedges and a sprinkle of paprika. 
7. Cover and chill for at least 1 hour before serving.