When you think they’re done, test a bit early, and test more than one noodle!īut back to the salad – it doesn’t hurt either that there are a few easy ways to modify this recipe. It can be made as a side with just the macaroni, dressing and vegetables or made into a Tuna & Macaroni Salad. If you’re young and starting out, canned tuna can be a great budget item. It’s regularly on sale for about 59 cents a can in my area. I often see this salad with little to no vegetables, but I think it’s best made with as many as you can add and still have it hold together! Celery, Green Peppers and Onions are always inexpensive Red and Orange Bell Peppers are prettier, but usually a bit pricier. 1 tablespoon pickle relish (optional to taste)Ĭook Macaroni al dente in salted water according to package directions.1 cup mayonnaise or 1/2 mayonnaise and 1/2 yogurt.1/2 cup finely diced red onion, about 1/4.1 cup of finely diced celery, about two stalks.8 ounces, about 1 3/4 cups, uncooked Macaroni.This recipe uses ground mustard, which I think makes the recipe, but a little ballpark or Dijon could be substituted. Rinse immediately in cool water and drain well. Place the bell pepper, red onion, celery, lemon juice, and salt in a large bowl, stir to combine, and set aside for 15 minutes to marinate. Add to a large bowl.Īdd celery, onion, pepper, green onion and hard-cooked eggs.

Mix Dressing ingredients, Mayonnaise (or mayo/yogurt mixture), vinegar, pickle relish, if using, mustard powder, sugar salt and pepper. Refrigerate.īest if refrigerated for about an hour before serving.

If mixture becomes too dense, add a little extra mayonnaise or a tablespoon or two of water to loosen the consistency.

Old fashioned macaroni salad with tuna