Macaroni Salad with Tuna

Macaroni salad topped with hard boiled egg and edible nasturtiums.

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This is Eric's and my Father-in Law's favorite way to enjoy Macaroni Salad! It couldn't be easier salad to make, either! Great for all those summer BBQs and potlucks!

Course Salad, Side Dish

Cuisine American

Prep Time 30

Cook Time 10

Cooling time for pasta 30

Total Time 40

Servings servings

Calories 248kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

1 lb pasta of your choice, cooked according to package directions
3 hard boiled eggs
2 stalks celery, diced, about 1 cup
1 large carrot, grated or diced, about 1/2 cup
2 tbsp chopped chives
1 tbsp fresh parsley
1 tsp dill weed
2 tsp pepper, to taste
2 tsp salt, or to taste
1 tsp celery seed
1 cup mayonnaise
2 tbsp Italian Dressing
2 cans tuna, drained

US Customary - Metric

Instructions

Cook macaroni according to package directions. Thoroughly cool.
Peel and chop hard boiled eggs. I usually save a few quarters for garnish.
Add macaroni, celery, carrot, and spices to large mixing bowl. Mix in mayonnaise and Italian dressing. Add tuna and mix. Add eggs and gently mix so that eggs don't fall apart.

Video

Notes

Italian dressing is optional but adds a nice tang to the salad.

Cook pasta to desired doneness.

Keep refrigerated until ready to serve.

Promptly refrigerate leftovers.

Extra mayonnaise may be required after the salad sits. The pasta tends to soak up mayonnaise.

Leftovers will last 3-4 days.

Can not be frozen.

Nutrition