Macaroni Salad

  • Currently 4/5
A perfect summer side dish!
2 cups Pasta (dry), like Elbows or Dittalini
1 cup Frozen Peas
1 1/2 cups Celery, sliced thin
1/2 cup Onion, minced
1/4 cup Parsley, chopped
2 Eggs, hard-boiled & chopped
1 cup Mayonaise
2 Tablespoons Lemon juice (or White Vinegar)
1 Tablespoon Dijon Mustard
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/4 teaspoon Black Pepper
1 Tablespoon Dill Relish
1 can Albacore Tuna, drained
1. Cook the pasta in boiling salted water, being careful NOT to overcook. Take off the stove & add the frozen peas into the hot water/pasta. Leave for only 1 minute, then drain everything in a colander. Rinse with cold water. Toss in the can of tuna, mixing gently to break up all the tuna, and distribute throughout the pasta & peas.
In a separate bowl make the dressing. Whisk together the mayo & lemon juice (or vinegar if you prefer), then add the sugar, salt, pepper, & dill relish.
Gently add the chopped celery, onion, parsley & hard cooked eggs to the dressing. Then pour over the prepared pasta when it has cooled off, and toss so dressing completely coats all the macaroni.
3. Cover the macaroni salad & refrigerate for a couple hours. This makes the pasta absorb all the flavors of the dressing. When ready to serve, if it appears dryer than you like, add a spoonful of Mayo to moisten, and toss thoroughly. Sprinkle with a bit of Paprika (because it looks pretty!) and serve!
I always use Dill relish because that's what I like. However, if you prefer a sweeter taste, Sweet relish is just fine!

Paula Colangelo

Member since Jan 2010

More recipes like this one...