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Tuna Macaroni Salad

Tuna Macaroni Salad

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    45 m
Melissa

Melissa

This is very simple macaroni salad recipe that uses canned tuna and vegetables. I take this to my family outings.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine pasta, tuna, peas and carrots.
  3. Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.
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Reviews

caliboo
25

caliboo

8/29/2002

This didn't really turn out as well as I had hoped it would. You really couldn't taste the ranch flavoring with the amount called for in the recipe, and you definitely did not need the milk. Also, fresh vegetables would have been much better. I won't make this again, at least not without several changes.

HARMONYRN
22

HARMONYRN

1/14/2004

This is better if you omit the canned veggies and milk, add 2 Tablespoons minced fresh onions, 2 tablespoons of sweet relish, and a cup of frozen petite peas.

RobinM
17

RobinM

1/8/2007

Like many other reviews, I omitted the milk and carrots and used frozen peas.... it's five stars with the changes!

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