Focused recipe
Tuna Macaroni Salad
A creamy and refreshing pasta salad made with elbow macaroni, tuna, and mayonnaise. Perfect as a side dish or light meal.
Cuisine not specified Updated 4/30/2018
Ingredients
Measured from the catalog payload.
- 1 lb elbow macaroni
- 1 1/2 cup Lady's Choice Mayonnaise
- 12 oz canned tuna flake drained
- 1 piece red onion minced
- 1 cup celery heart minced
- 6 tablespoons sweet pickle relish
- 1 cup cheddar cheese shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper ground
- 10 cups water
Instructions
8 cooking steps
- Prepare the macaroni by boiling water in a cooking pot.
- Once the water starts to boil, add the macaroni. Let the water reboil. Continue to boil in medium heat for 7 minutes. Note: Gently stir once every minute when boiling.
- Drain the water. Let the macaroni cool down.
- Arrange the macaroni in a large mixing bowl.
- Add all the remaining ingredients, including Lady's Choice Mayonnaise. Toss until all ingredients are well blended.
- Cover the bowl. Refrigerate for at least 1 hour.
- Serve.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Salad No tags Public recipe Revision 1
Recipe notes
- Gently stir the macaroni once every minute while boiling to prevent sticking.
- For best flavor, chill for at least 1 hour before serving.
- Adjust mayonnaise amount to desired creaminess.
Storage notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving leftovers.