Description
A delicious pasta salad that tastes great with all the veggies in it. I substitute canned shrimp in place of canned tuna if I want to change it up a bit.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 (6 ounce) can water-packed tuna, drained and flaked
- ⅔ cup chopped yellow bell pepper
- ⅔ cup chopped celery
- ½ cup shredded carrot
- ¼ cup sliced radishes
- 2 green onions, chopped
- 2 tablespoons minced fresh parsley
- ¾ cup mayonnaise
- ½ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 1 ½ teaspoons ground black pepper
- ½ teaspoon salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 8 minutes.
- Meanwhile
- combine tuna
- bell pepper
- celery
- carrot
- radishes
- green onions
- and parsley in a large bowl.
- Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
- Combine mayonnaise
- ranch dressing
- Parmesan cheese
- black pepper
- and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 2 hrs 35 mins
Servings: 6