Macaroni Salad - cooking recipe

Ingredients

1 (16 ounce) box elbow macaroni
10 ounces tuna fish (2- 5oz cans, chunk lite tuna in water)
1/2 cup green pepper (diced)
1/3 cup onion (diced)
1 stalk celery (diced)
6 hard-boiled eggs (mashed)
2 cups mayonnaise (ONLY HELMAN'S will do here)
3 tablespoons cider vinegar
5 tablespoons sweet pickle relish

Preparation

Cook macaroni, rinse, and drain well. (You want the macaroni as dry as possible).
Put drained macaroni in a large bowl.
Add green pepper, onion, celery, and mashed egg and stir.
In a separate container, (I use old mayo jar so I can shake it up, and have a container to store any leftover dressing in). Mix mayonnaise, vinegar, and pickle relish till blended well.
Pour all but about 1/4 cup of dressing on macaroni and mix well.
Refrigerate for 1 hour and enjoy! If salad is dry just add remaining dressing until desired consistency is reached!