Tuna Pasta Salad Recipe

Bring a pot of salted water to a boil and cook the shell macaroni according to package directions until tender but still firm.

Drain the cooked macaroni in a colander and rinse with cold water to cool completely.

Drain the canned tuna thoroughly, breaking it into bite-sized pieces in a large mixing bowl.

Add the cooled macaroni, finely chopped onion, sliced celery, and grated carrot to the bowl with the tuna.

Fold in the mashed hard boiled eggs gently, being careful not to break them into powder.

In a small bowl, combine the mayonnaise, lemon juice, garlic salt, and paprika, stirring until smooth.

Pour the dressing over the macaroni mixture and toss gently until all ingredients are evenly coated.

Refrigerate for at least 30 minutes before serving to allow the flavors to blend and the salad to chill.