2 cups small shape past - elbow, shell, fussili etc
1 can chunk white tuna
1 small can crushed pineapple
3 ribs celery, chopped sm pieces
1/2 cup chopped sweet onion
3/4 to 1 cup salad dressing - Miracle Whip type
salt & pepper to taste
Cook pasta to tender but not mushy. Rinse well with cold water & drain. Put into large salad bowl.
Add tuna drained and flaked. Add whole can pineapple, juice & fruit. Mix gently.
Add celery & onion. Fold in gently the salad dressing. Add S & P to taste.
Sprinkle top with Paprika if you wish for color.
Refrigerate until serving.
* If making as a main dish meal, I have made it with larger shape pasta and added 2 cans of tuna. Serve on lettuce leaves with sliced tomatoes on the side and fresh crunchy bread or a bun and it's a great hot summer day meal.
* if taking to a Pot Luck etc, you might want to add extra dressing as it seems to absorb it and may be dry by the time it's served if made in advance.
Will keep well in the fridge 3 to 4 days.