Macaroni Tuna Salad
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Description
This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!
Ingredients
- 1 (16 ounce) package elbow macaroni
- 2 (5 ounce) cans white tuna, drained and flaked
- 2 stalks celery, minced
- 1 onion, minced
- 2 cups mayonnaise
- 1 (5 ounce) jar pimento-stuffed green olives, drained
- 1 pint grape tomatoes
- salt and pepper to taste
Directions
- 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
- 2. In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
Nutrition Facts
serving: 10 servings
calories: 553.1 kcal
carbohydrates: 40 g
protein: 14.1 g
saturated fat: 5.7 g
cholesterol: 24.3 mg
sodium: 578.3 mg
fiber: 3 g
sugar: 2.2 g
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