![]() ![]() Lemon juice – this should be fresh-squeezed, not from a bottle.Light mayonnaise – you can use full-fat mayo if you prefer, we like light mayo because there are fewer calories and fat.Frozen Peas – peas add color, flavor, and a little bit of crunch.Red onion – you could use Vidalia onion if you don’t have red onion, but white and yellow onion might be a bit too strong.Celery – if you like your pasta salad crunchy, you can add a second stalk.There’s no need for all the added calories that come with tuna packed in oil. Tuna in water – this is just better for you.Elbow macaroni – we use elbows, but you could substitute rotini or penne pasta as well.RELATED: you might also like this recipe – Nana’s Macaroni Salad Ingredients for tuna pasta salad Pasta salads travel well in a cooler, making them great for picnics and barbecues. I make it fairly often and keep it in the fridge to just grab and go. I hope you enjoy this tuna macaroni salad and have a safe Memorial Day.I’ve seen this same tuna macaroni salad at potlucks and barbecues over the years, and I’ve had it on this blog since 2010. This could be served right away, but it truly is best if given at least a few hours in the fridge so the flavors can meld and be absorbed by the pasta. Taste and season with more salt and pepper if desired. Lastly, pour in the mayo dressing and toss until evenly coated. In a large bowl, combine the cooked pasta with flaked tuna, egg, onion, celery, tuna and relish and toss to combine. ![]() Season the mayo with about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper and stir to combine. Add pasta, stir and cook following the package directions.
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