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Yummy Summer Picnic Salad

Yummy Summer Picnic Salad

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Yummy summer picnic salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1121 mg
  • 45%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.
  2. Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.
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Sarah Jo

I made two small changes--I used chopped red bell pepper instead of green and I omitted the additional salt. I did use reduced fat mayonnaise. This did need a little more dressing, I did have to add just a little more mayonnaise/italian dressing/mustard to make it wet enough. We all liked this tuna pasta salad, especially me. Two of us went back for seconds. Out of that whole bowl, there was enough for one Tupperware container for my husband's lunch for the next day. I'd definitely make this again BUT I would increase the dressing ingredients to a half cup for both the mayonnaise/italian dressing and two tablespoons mustard. Four and a half stars.


I made this the night before a lunch and added everything except the tuna. It was delicous. The next morning before the dinner, I added the tuna and didn't like it so much. So, 5 stars without the tuna!


My family ask for this all the time. We just add what we have and it's the best