Here’s a macaroni salad with a little extra twist. It’s great for lunch, all by itself!
Ranch Tuna Macaroni Salad
Makes 12 side-dish servings
3/4 lb. elbow macaroni, cooked, drained and cooled
1 handful baby carrots, finely diced
1 to 2 ribs celery, finely diced
1/2 onion, finely diced
1/2 green bell pepper, finely diced
2 hard-boiled eggs, peeled and loosely chopped
2 cans tuna, drained
mayonnaise (about 3/4 cup)
1/2 tbl white vinegar
1 to 2 tbl milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp parsley flakes
1/2 tsp dried dill
Mix all seasonings, vegetables, vinegar and 1/3 of the mayonnaise. Pour over cooked macaroni and stir to coat. Stir in tuna and egg. Add milk and remaining mayonnaise. Stir to combine. Refrigerate at least 3 hours before serving (overnight is better). Taste-test before serving and add additional mayonnaise and a bit of vinegar if needed.
Nutrition information is based on regular pasta, not whole-grain.