Salad Makaroni Tuna Alpukat

Instructions

1. Bring a large pot of water to a boil over high heat and add 8 ounces elbow macaroni. Cook according to the directions on the package until the pasta is al dente. Drain and rinse with cold water to stop the cooking.
2. In a large bowl, add the cooked and cooled pasta, 5 ounces drained canned white albacore tuna, ½ cup shredded carrots, ⅔ cup diced red onion, 1 cup diced red bell pepper, 1 cup diced green bell pepper, and 2 cups diced avocados. If you plan to chill the salad before serving, I recommend leaving out the avocado until serving it to prevent it from browning.
3. In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, and 1 tablespoon dijon mustard.
4. Pour over the pasta mixture and toss to coat. Season with salt and ground black pepper to taste. Serve immediately or chilled. Be sure to add the avocado before serving if you are chilling the salad.