Start by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook for 8-10 minutes until al dente.

Drain the macaroni in a colander and rinse under cold water to cool.

In a mixing bowl, combine mayo (or Greek yogurt), salt, and pepper. Whisk until creamy.

Fold in the drained tuna, chopped celery, diced green bell pepper, diced red onion, and cooled elbow macaroni until evenly coated.

Add optional ingredients like hard-boiled eggs or dill pickles and mix gently.

Cover and refrigerate for at least 1 hour before serving.