Reviewed: Jul. 30, 2008

Honestly, I'm not sure where this recipe went wrong, but I have a hunch. It was SOOO bland! I followed this pretty close, except my pasta box was 14.5 oz instead of 12 and I chopped up only 2 stalks of celery (not a big fan)and added halved grape tomatoes when serving. I had to add a ton of salt and it just never tasted right....So disappointing because I was really excited about eating this. I think it was the mayo. I used light, but it was generic light(GV). Bad move on my part. I think if you just use light mayo-any light mayo, you are in for a disappointment. My tip? Go for a brand that you trust or the full fat :).I'm giving it 3 stars b/c I think if you do that, it has real potential.

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 27, 2008

This is a very good recipe. I gave it 4 stars because I made the following changes: I did not include the Italian dressing and instead used sweet relish and I also do not include the tomatoes until we're ready to eat it (or they get soggy if they sit for too long in the mixture), and I also use two cans of tuna instead of one. Add a little olive oil to the pasta after it's cooked/rinsed/drained. Keeps it moist. Very good recipe!!

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Chrissy

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Reviewed: Jul. 20, 2008

My husband and I liked this receipe. Only gave it four stars because I couldn't make it as written. Didn't have mayonaise so replaced it with about 2/3 cup sour cream, upped the Italian dressing to 1/4 cup. Also added: lemon pepper, sliced black olives and some chopped red bell pepper. Great light summer meal.

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Carlinville

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Reviewed: Jun. 21, 2008

Excellent salad - the whole family and our guests loved it. I cut the mayo to one cup and used pickles since I didn't have celery. I made it two days in advance, just adding the tomatoes right before serving, and it was fine. This will be our new favorite pasta salad.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 18, 2008

this is a very good recipe, tastes great ! I used half light mayo and the other half light sour cream to save on the calories. Was very good ! Thanks a lot !

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newcook

Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada

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Reviewed: Jun. 17, 2008

This recipe was great! I made it for a work potluck and everybody loved it. I left out the tomato because I am not a fan and added crumbled cheddar cheese but that was all that I changed. This is a keeper! Thanks!

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Alyssa

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 16, 2008

good starting point. in place of table salt, i added simply organic all-seasons salt (which consists of sea salt, paprika, cane sugar, garlic, onion, celery, oregano, & tumeric), and used minced shallot for a milder flavor than white or red onion. in the past i have also used less of the all-seasons salt and added a few TBS of ranch dressing. yum!

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JCnyc

Cooking Level: Intermediate

Home Town: Amherst, New York, USA

Living In: New York, New York, USA

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Reviewed: Jun. 14, 2008

This is a good salad. I used the mayo made with olive oil, it tastes pretty similar to regular mayo. I had to omit the tomatoes (no raw tomato eaters here!). I added some diced cheddar for some extra flavor, and will add onion next time. The Italian dressing doesn't change the flavor that much. Good summer dish!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 10, 2008

Delicious! I used bow-tie pasta because it was on hand and left out the tomatoes. I had been craving my mom's tuna salad and this is almost spot on!

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Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 8, 2008

Loved the taste of this recipe. Made exactly as stated but next time I will leave out the tomatoes and probably add peas. The taste was even better the next day. Thanks

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LESLEYfromWI

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Reviewed: Jun. 5, 2008

I tried this recipe and loved it. Can't wait to make it again. I was nervous about the italian dressing, but it added such a nice flavor and texture. Thanks!

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luv2cooknj

Cooking Level: Intermediate

Home Town: Hazlet, New Jersey, USA

Living In: Nutley, New Jersey, USA

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Reviewed: Apr. 22, 2008

This was weird. Not the cold macaroni tuna salad I expected. The tomatoes definitely watered down the salad. It says it serves 6, but it's more like 16, and I didn't even use all the noodles!

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 22, 2008

This was okay. I don't think I'd use tomatoes next time because they didn't really fit. Or at least what my memory of what cold tuna mac salad should be. But the flavor was good. My kids did not like it at all, but I won't hold it against the recipe. :)

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Apr. 17, 2008

This recipe is perfect for a hot day. I cooked the pasta in the morning before the day gets too hot. I used a tri-colour rotini and used fresh ground lemon pepper instead of ground black. The lemon was a great compliment to the tuna and the tri-colour pasta really made a pretty dish.

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Jolene J.

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Glendale, California, USA

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Reviewed: Apr. 11, 2008

This has become one of our favorite tuna salad, we like it the way it is....some times I use shells instead, its good with any pasta

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MAMOFLA

Cooking Level: Intermediate

Home Town: Alpena, Michigan, USA

Living In: Port Richey, Florida, USA

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Reviewed: Apr. 1, 2008

I thought this tasted kind of bland. I added garlic and onion powder, 1 tablespoon of sweet pickle relish and additional italian dressing. To get the best flavor from this you *must* let it get cold so the flavors can enhance the taste.

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