Garden Tuna Macaroni Salad Food

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
• Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
• In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
• Season with black pepper to taste.
• Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
• Cover and chill at least 3 hours before serving (the longer chilling time the better!).

SIMPLE TUNA MACARONI SALAD

Steps:

• Cover bowl and chill until serving time.

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until done. Drain.
• Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
• Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

TUNA MACARONI SALAD

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

TUNA MACARONI SALAD

Steps:

• In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.

MACARONI TUNA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
• In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

GARDEN TUNA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
• Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
• Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

TANGY TUNA MACARONI SALAD

Steps:

• Cook macaroni according to package direction; drain and rinse in cold water. In a serving bowl, combine the macaroni, celery, tuna, peas, parsley and olives. , In a small bowl, combine the remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

GARDEN TUNA MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, combine tuna, vegetables and parsley. Drain macaroni and rinse in cold water; add to tuna mixture., In a small bowl, combine Miracle Whip, ranch dressing, Parmesan cheese and pepper. Pour over salad and toss to coat. Refrigerate until serving.

GARDEN TUNA SALAD

Steps:

• Mellow the harsh taste of the raw onion by soaking it in cold water for about 10 minutes.
• Meanwhile, put the lemon zest, juice, salt, and pepper in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the radishes, celery, cucumber, tomato, herbs and greens. Drain the onion and add to the salad. Add the tuna and toss again, keeping the tuna in nice even pieces.
• Divide between two plates and serve.
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MACARONI GARDEN SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise. Mix well, chill, and serve on crisp lettuce leaves.

TUNA VEGETABLE MACARONI SALAD

Steps:

• In a small bowl, mix together the mayo, mustard, sweet relish, salt and pepper; mix well to combine, adjust all ingredients to suit taste.
• In a large bowl,toss together the cooked and cooled pasta, well drained tuna, cooled vegetables, celery, sweet gherkins, chopped eggs and onion; mix well to combine.
• Mix in the mayonnaise mixture; toss well to combine.
• Season with more salt and pepper if desired.
• Cover and refrigerate for 4 or more hours.

TUNA MACARONI SALAD

Steps:

• Cook the macaroni according to the package instructions so it will be "al dente".
• Add the frozen peas to the boiling water, with the macaroni noodles, during the last minute of the macaroni cooking.
• While you are waiting for the macaroni to cook: In a large bowl, wisk together 1 cup Hellmann's mayonnaise & distilled white vinegar.
• Add celery & onion into mayo mixture and mix well.
• Once the macaroni & peas have been drained, add to the mayo mixture and mix well.
• You want all of the macaroni noodles to be covered in mayo, if it doesn't appear to be enough add a few tablespoons of mayo at a time until the noodles are completely covered.
• Flake tuna into macaroni & mayo mixture and mix well.
• Add salt & pepper to taste.
• Place in the refrigerator and let the flavors blend and soak in over night.
• In the morning, you may want to add a bit more mayo if the macaroni appears dry before serving.
• Enjoy.

GRANDMA'S TUNA MACARONI SALAD

Steps:

• Cook macaroni according to package directions and let cool.
• Mix in the other items well, adding mayo last.
• Chill well before serving.
• When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.

SOUTHERN TUNA MACARONI SALAD

Steps:

• Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
• While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
• Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

SARASOTA'S ... --THIS IS GRANDMA'S TUNA MACARONI SALAD--

Steps:

• Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
• Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
• Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
• Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
• Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
• As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!