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Cold Macaroni and Tuna Salad

By: HSTR

"This is a simple and good recipe that is great served on those hot summer days and can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband had never ate this until we got married and in the summer he requests it every other week. You can substitute chicken for the tuna and it is great that way also. You can also add: celery, onions, green pepper, pecan or walnuts. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!"

Rating: Read Reviews (83)

Rate/Review | 2,953 people have saved this

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What to Drink?
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Prep Time:
40 Min

Cook Time:
20 Min

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 eggs
3 cups macaroni
1/2 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.