Cold Elbow Tuna Macaroni Salad (old fashioned recipe)

Cook Pasta: Bring a pot of water to a boil and cook a ½ box macaroni pasta, al dente, according to package instructions. Drain and rinse with cold water to both stop the cooking process and to cool off the macaroni.
Combine: Place cool pasta in a large mixing bowl. Open 5 ounces canned tuna and drain. Using a fork, flake into the the same bowl as the pasta, breaking up any big chunks. Add 1 ½ cups celery, 1 cup mayo, ½ cup frozen peas, ¼ cup yellow onion, 1 teaspoon celery salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon ground mustard, and ¼ teaspoon kosher salt. Stir to combine.
Adjust: Taste and add additional seasoning, as desired, or more mayo if it seems too dry.
Serve: Enjoy right away or store in the fridge to serve later!