Ultimate macaroni salad can be served as a main dish or as a side, and is a great addition to a family picnic. You can double it up easily to feed an army of friends and relatives.
I like to serve it with my baked beans.
INGREDIENTS:
1 cup Macaroni elbows
1 Small onion, finely diced
1 Celery stalk, finely diced
1 Carrot, shredded
1 can Flaked tuna
Dressing:
½ cup Mayonnaise
2 tbsp Sweet green relish
1 tsp Mustard
½ tbsp Vinegar
½ tsp Salt
½ tsp Pepper
DIRECTIONS:
- In a medium saucepan, bring water with one teaspoon of salt added to a boil.
- Add macaroni elbows to boiling water. Stir at first so the pasta doesn’t sit to the pot. Reduce heat and gently boil until tender.
- Meanwhile, prepare vegetables and mix together with tuna in a medium bowl.
- Combine dressing ingredients in a measuring cup. You can adjust amounts to suit your taste.
- When macaroni is tender, drain in colander and rinse with cold water until pasta is cool.
- Add macaroni to bowl.
- Stir in dressing until everything is well coated.
- Place in refrigerator until ready to serve.
- This stores well in the refrigerator for 2-3 days however, the pasta will soak up some of the dressing. Simply stir in some extra mayo and relish before serving.
Serves 6.
Add these salads to your next picnic.
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