Description
This macaroni salad is great for lunch on its own, if you don’t feel like cooking on those hot summer days. It’s also a wonderful side for grilled food. I have perfected it — after making many different types of macaroni salad, this one is my favorite. Enjoy!!
Ingredients
- 1 (16 ounce) package elbow macaroni
- 2 (5 ounce) cans white tuna, drained and flaked
- 2 stalks celery, minced
- 1 onion, minced
- 2 cups mayonnaise
- 1 (5 ounce) jar pimento-stuffed green olives, drained
- 1 pint grape tomatoes
- salt and pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the macaroni
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl
- and cool in the refrigerator.
- In a large bowl
- lightly toss the tuna with celery
- onion
- and about 1 cup mayonnaise until combined
- then stir in the remaining mayonnaise
- macaroni
- olives
- and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 10