Tuna Macaroni Salad Recipe - Allrecipes.com
Tuna Macaroni Salad Recipe
  • READY IN 45 mins

Tuna Macaroni Salad

Recipe by  

"This is very simple macaroni salad recipe that uses canned tuna and vegetables. I take this to my family outings."

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Original recipe makes 6 servings Change Servings
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Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine pasta, tuna, peas and carrots.
  3. Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

This is better if you omit the canned veggies and milk, add 2 Tablespoons minced fresh onions, 2 tablespoons of sweet relish, and a cup of frozen petite peas.

 
Most Helpful Critical Review
Aug 29, 2002

This didn't really turn out as well as I had hoped it would. You really couldn't taste the ranch flavoring with the amount called for in the recipe, and you definitely did not need the milk. Also, fresh vegetables would have been much better. I won't make this again, at least not without several changes.

 
Jan 08, 2007

Like many other reviews, I omitted the milk and carrots and used frozen peas.... it's five stars with the changes!

 
Aug 29, 2002

I've made this one a few times. It is very easy and tastes great. It's a crowd pleaser!

 
Jan 14, 2004

you can omit the carrots without a problem. the ranch dressing gives a unique flavoring!

 
Sep 12, 2006

This definitely helped me to get started. I used frozen peas, no carrots. I posted my own version. Look it up under Cold Tuna an Mac Salad.

 
Apr 22, 2006

Ellen

 
Apr 18, 2006

VERY easy and delicious! Entire family enjoyed very much! (Used frozen peas instead and omited the carrots)

 

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Nutrition

  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 71.2 g
  • 23%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 724 mg
  • 29%

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

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