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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.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Refrigerate
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
10
Author:
Carrie Barnard
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:
406
kcal
|
Carbohydrates:
40
g
|
Protein:
17
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
84
mg
|
Sodium:
627
mg
|
Potassium:
167
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
582
IU
|
Vitamin C:
8
mg
|
Calcium:
29
mg
|
Iron:
2
mg
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