"Almost every other Friday growing up my mother would serve the family this tuna macaroni salad. With six kids she loved this standard; it was easy to make, filling, relatively inexpensive, and best, we all gobbled it up...."
INGREDIENTS
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1 cup uncooked elbow macaroni
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1 teaspoon salt
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1 quart water
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1/2 cup chopped green onion
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1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed
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1/4 cup chopped fresh parsley, packed
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2 cans of tuna, packed in olive oil (do not drain), or if you get tuna packed in water, drain the water out and add 2-3 Tbsp olive oil.
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2 stalks of celery, chopped
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Juice of 1/2 lemon, freshly squeezed
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1/4-1/3 a head of lettuce (preferably iceberg lettuce), sliced first and roughly chopped into 2 inch long strips
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1/2 cup mayonnaise
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1/2 teaspoon paprika (we use sweet Hungarian)
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Fresh ground pepper