Fijian Macaroni Salad

Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside.

Peel the hard boiled eggs and chop them into bite-sized pieces.

Combine the cooled macaroni, chopped eggs, sliced celery, chopped red bell pepper, chopped green bell pepper, and chopped tomatoes in a large mixing bowl.

Add the drained tuna fish to the macaroni mixture and gently fold to incorporate.

Pour the mayonnaise (or Miracle Whip) over the salad and stir until all ingredients are evenly coated.

Season the salad with salt and pepper to taste, adjusting as needed.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.