Cold Macaroni and Tuna Salad Recipe - Allrecipes.com
Cold Macaroni and Tuna Salad Recipe
  • READY IN 2 hr

Cold Macaroni and Tuna Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 20 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2006

This was a very good starter recipe but it definitely needs a few extra ingredients to make it yummy! I omitted the peas and added diced celery, green onions, cubed cheddar cheese, and sweet relish. It needed a lot of seasoning and I used mayo, horseradish sauce, seasoning salt, garlic salt and pepper. With all the additions it turned out great!

 
Most Helpful Critical Review
Sep 29, 2003

The very basic of all Tuna salad recipes. Try adding some or your own ingredients (ie. celery, onions) to make this recipe complete.

 
Jan 26, 2009

We use 1cup dry small shell pasta cooked and drained. Add a couple of dashes of dill weed,salt, pepper, and if desired dry minced onion or onion powder to taste, only one diced egg, 1 stalk of celery thinly sliced,(taste and adjust Mayo and seasonings) 1/2 cup cubed mild cheddar cheese, and 1/2 can drained canned peas..have to fold in gently after it's all mixed well. Refrigerate at least 4 hours or overnight.

 
Aug 15, 2003

This was a good salad, however it really needs the celery and green onions for texture and flavor. I felt the dressing needed something, so I added 3T of bottled Caesar dressing and a teaspoon of prepared horseradish sauce. Thanks Ann.

 
Aug 22, 2003

This was nothing spectacular, just a very basic macaroni salad recipe. It definitely needs celery for that extra crunch. I added some spices, celery salt, cayenne, and garlic powder to kick it up a bit, as well as a bit of ranch dressing mixed in with the mayo. It was good with the additions, but very basic and bland without them. This recipe needs some work, but it's a good starting point.

 
Jul 02, 2006

Great recipe. I didn't measure the mayo but rather dumped in tablespoons until I got the right consistency. I also added a little milk to make it a little creamier and a little onion adds a little crunch too.

 
Apr 15, 2007

This is such a quick and easy meal. It definitely needs chopped onion for flavor. I also added a little lemon juice, some curry powder, and shredded cheddar cheese and it was delicious!

 
Jul 23, 2003

This is good, it was a little dry for my particular taste, but no biggie, I just added a little more mayo. I also used canned chicken breast (Swanson) instead of the tuna to please my picky children. Next time, I'll add some diced green onion. Thanks for sharing Ann!

 

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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