Cold Macaroni Tuna Salad

"This is the ANSWER for me on a hot summer day. I could eat the whole bowl. Usually serve on lettuce with a tall glass of lemonade."
 
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photo by Mapillar photo by Mapillar
photo by Mapillar
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 30mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Cook macaroni according to package directions, drain in colander and rinse with cold water.
  • In a large bowl, place the macaroni and peas.
  • Add the eggs and tuna; mix well.
  • Mix together mayo, salt, and pepper.
  • Add to tuna mixture a little at a time; mix well.
  • Cover and refrigerate for at least 1 hour or overnight.

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Reviews

  1. My girlfriends and I got together for lunch and I served this. We all loved it. Very simple but so yummy and great on a warm afternoon. I served this with fresh fruit, and steamed broccoli. A wonderful lite and tasty lunch. Thanks for a great recipe.
     
  2. Wow this was good! The only changes I made were taking the peas straight out of the freezer and cooking them with the pasta and upping the amount of black pepper to 1/4 teaspoon. I ate mine while it was still warm for lunch today and it was delicious - now I am looking forward to enjoying the cold leftovers later!
     
  3. I definitely recommend using more mayo than suggested, I used double. And added a can of sliced olives. Otherwise, great recipe!
     
  4. this was great, I added 1/2 a red onion, 1 celery stick, and little hot sauce. love this recipe, can eat without anything else. ty
     
  5. I used Miracle Whip as I didn't have Mayo. Very good.
     
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