tuna macaroni salad
This is hands down mine and my family's favorite version of macaroni salad. It is a meal in itself. Feel free to add whatever veggies you like to this. I made this for my signature dish at the WFC in Vegas this year, 2014, bc my hubs talked me into it, and believe it or not it came in 9th place which is pretty good. What I did to tweak it a little was cut back on the mayo and add a dollop or sour cream, and add some dill pickle juice and some dill weed. I will be doing that from now on for my go to on this.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cups uncooked elbow macaroni
- 3 tablespoons chopped green olives stuffed with pimentos
- 1 stalk celery
- 1 small onion or 4 scallions
- 1/3 cup frozrn peas, thawed and patted dry
- 1/2 teaspoon each salt and pepper, or to taste
- 1 cup mayonnaise of your choice, more or less to your liking
- 3 cans each 5 ounces tuna.
How To Make tuna macaroni salad
-
Step 1Bring water to a boil, add a heavy pinch of salt and cook macaroni to package directions, mine took about 7 minutes -
Step 2Drain well, and refrigerate until cool.
-
Step 3Chop the olives, celery onion and add to macaroni.
-
Step 4Add the peas, mayonnaise, salt and pepper, and tuna, mix well.
-
Step 5Other nice additions are hard boiled egg, grated carrots and shrimp instead of tuna.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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