Here's a quick recipe for a good salad my dad used to make. It's even better after it's been in the fridge for a day or two.

• 2 - 7 oz. Packages of shell noodles
• 2 - cans of tuna
• 1 - 32 oz. jar of Mayo
• 1 - 21 oz. jar of green olives
• 4 - hard boiled eggs

Cook the noodles. While the noodles are cooking, mix the tuna with the jar of Majo. Cut up the eggs into bite-size chunks. When the noodles are cooked, run them under cold water to cool them off. Mix the noodles, tuna/mayo mixture, eggs, and olives in a large bowl. Refrigerate overnight. Serve cold.