Tuna Macaroni Salad
This classic Tuna Macaroni Salad is perfect for your summer BBQ's. It is loaded with flavor and easy to make with simple ingredients.
Servings: 10
Ingredients
- 16 ounces Elbow Macaroni Pasta
- 3 cans Tuna Packed in Water 5 ounce cans drained well
- 1 cup Mayonnaise
- 2 Ribs Celery finely chopped
- 1/2 Red Onion finely chopped
- 1/4 cup Sweet Pickle Relish
- 3 Hard Boiled Eggs chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Frozen Peas thawed
- 1 lemon juiced
Instructions
- Cook the pasta based on the package instructions to al dente. Drain and rinse with cool water. Then place in a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sweet pickle relish, lemon juice, salt and pepper. Then stir in the chopped tuna.
- Gently stir in the celery, onion, hard boiled eggs and peas into the large bowl with the pasta.
- Pour the mayonnaise mixture over the pasta mixture and stir until all the ingredients are well coated with the dressing.
- Cover and refrigerate for at least 1 hour and then serve cold.
Notes
Refrigerate the leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 406kcal | Carbohydrates: 40g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 627mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 2mg
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