Cold Macaroni and Tuna Salad

Cold Macaroni and Tuna Salad

121 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    2 h
HSTR
Recipe by  HSTR

“This is a simple and good recipe that is great served on those hot summer days and can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband had never ate this until we got married and in the summer he requests it every other week. You can substitute chicken for the tuna and it is great that way also. You can also add: celery, onions, green pepper, pecan or walnuts. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  3. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
  4. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.

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Reviews (121)

Rate This Recipe
KATIEKLG
107

KATIEKLG

This was a very good starter recipe but it definitely needs a few extra ingredients to make it yummy! I omitted the peas and added diced celery, green onions, cubed cheddar cheese, and sweet relish. It needed a lot of seasoning and I used mayo, horseradish sauce, seasoning salt, garlic salt and pepper. With all the additions it turned out great!

GRAMMA GORGEOUS
76

GRAMMA GORGEOUS

We use 1cup dry small shell pasta cooked and drained. Add a couple of dashes of dill weed,salt, pepper, and if desired dry minced onion or onion powder to taste, only one diced egg, 1 stalk of celery thinly sliced,(taste and adjust Mayo and seasonings) 1/2 cup cubed mild cheddar cheese, and 1/2 can drained canned peas..have to fold in gently after it's all mixed well. Refrigerate at least 4 hours or overnight.

MAGGIE MCGUIRE
58

MAGGIE MCGUIRE

This was a good salad, however it really needs the celery and green onions for texture and flavor. I felt the dressing needed something, so I added 3T of bottled Caesar dressing and a teaspoon of prepared horseradish sauce. Thanks Ann.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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