Fill large pot with water and bring to a boil. Add gluten free pasta, and cook 6-7 minutes, until al dente. Remove from stove immediately, drain, and rinse under cold water to stop cooking process. Leave in colander to continue draining.

Chop onion and place onions in a small bowl. Soak them in cold water for 5-7 minutes. This helps to remove any of the "bite" of the onion that may lead to heartburn. After soaking, drain off water.

Fill a small pot with cold water. Add to it 3 large eggs. Put the pot on the stove, slowly bring to a boil, then turn off and remove from heat. Let eggs sit in hot water for 10 minutes. Then, drain and run eggs under cold water to stop cooking process. 

In a large bowl, add gluten free pasta, soaked onions, frozen peas, large can of tuna, celery if using, and mayonnaise. Stir all ingredients together until throughly combined. 

Lastly, peel and chop eggs. Add to salad, and gently stir. Add salt and pepper to taste. (I believe I added 1 tsp salt and a 1/2 tsp pepper.)

This pasta salad is best served after it has chilled for a few hours.