Tuna Macaroni Salad

Ingredients

• 1 cup elbow macaroni uncooked
• 1 teaspoon salt 
• 1 quart water 
• 0.5 cup green onion chopped
• 1 cup bell pepper red yellow chopped
• 0.3 cup parsley fresh chopped
• 10 ounce tuna packed in olive oil (if it's packed in water, drain and add 2 to 3 tablespoons of extra virgin olive oil) canned
• 1 cup celery chopped
• 2 tablespoons juice of lemon 
• 0.3  first and into 2 inch long strips sliced roughly chopped
• 0.3 cup mayonnaise to taste (more )
• 0.5 teaspoon hungarian paprika sweet
• 4 servings ground pepper fresh

Equipment

• bowl
• sauce pan

Directions

1. Cook the macaroni: In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Cook at a rolling boil uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente.
2. Remove from heat, drain, and rinse with cold water.
3. Prep the salad ingredients: While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon.
4. Add the cooked and drained macaroni. Fold in the mayonnaise until well mixed.
5. Add the paprika.
6. Add fresh ground pepper to taste. (At this point you can make ahead and chill.)
7. Serve: Fold in the lettuce gently and serve. The salad does not make good leftovers as the lettuce will eventually get soggy.