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Prep 20min
Total1hr20min
Servings6
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Ingredients
1
package (7 oz) elbow macaroni
1/2
cup frozen green peas, thawed
2
cans (5 oz each) tuna, drained
1
cup mayonnaise or salad dressing
1
cup shredded Cheddar cheese (4 oz), if desired
1/4
cup sweet pickle relish, if desired
2
teaspoons lemon juice
3/4
teaspoon salt
1/4
teaspoon pepper
1
medium stalk celery, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
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Steps
1
Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
2
In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.
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If you make the macaroni and tuna salad ahead of serving time, take it out of the refrigerator for a few minutes to take the chill off. If the salad seems dry (it will absorb moisture as it stands), stir in 1 to 2 tablespoons milk or half-and-half to moisten.
Stir in a handful of coarsely chopped parsley just before serving macaroni salad with tuna to brighten the color and flavor.
It's easy to customize this macaroni tuna salad recipe based on your preferences. Replace tuna with the same amount of chunk chicken, pink salmon or ham to make a delicious salad that works nicely with the mayo dressing spiked with pickle relish, or try 1 to 2 teaspoons Dijon mustard instead of the relish.
Macaroni-shaped pasta is tailor-made for salads because it won’t fall apart when mixed up with other ingredients. Try other short, sturdy pastas for picnics or potlucks—fusilli, shells, or rotini.
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