This tuna salad is an interesting twist on plain old macaroni salad. By adding tuna and eggs, it becomes more then the average, mayonnaise heavy, stand by featured at every backyard barbeque.
This healthy recipe for macaroni salad is hearty enough to be a meal all on it’s own. Served with iced, unsweetened tea, it’s a perfect warm weather meal...there’s nothing like a cold pasta salad when the temperature is soaring.
1 cup elbow macaroni, uncooked
2 (6-ounce) cans tuna, water pack, drained
4 hard cooked eggs, finely diced
¼ cup celery, chopped
¾ cup carrots, grated
½ cup salad dressing, mayonnaise-type
2 Tablespoons onion, minced
¼ teaspoon pepper
1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.
2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.
3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.
4. Chill until ready to serve.
Makes 4 Servings, about 1 ½ cups each
Total fat 30 grams
Saturated fat 5 grams
Cholesterol 237 milligrams
Sodium 509 milligrams
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