This macaroni salad is great for lunch on its own, if you don’t feel like cooking on those hot summer days. It’s also a wonderful side for grilled food. I have perfected it — after making many different types of macaroni salad, this one is my favorite. Enjoy!!
Ingredients
- 1 (16 ounce) package elbow macaroni
- 2 (5 ounce) cans white tuna, drained and flaked
- 2 stalks celery, minced
- 1 onion, minced
- 2 cups mayonnaise
- 1 (5 ounce) jar pimento-stuffed green olives, drained
- 1 pint grape tomatoes
- salt and pepper to taste
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 553 | |
% Daily Value * | |
Total Fat38g | 48% |
Saturated Fat6g | 29% |
Cholesterol24mg | 8% |
Sodium578mg | 25% |
Total Carbohydrate40g | 15% |
Dietary Fiber3g | 11% |
Total Sugars2g | |
Protein14g | |
Vitamin C9mg | 47% |
Calcium31mg | 2% |
Iron2mg | 13% |
Potassium244mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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