This fusion of macaroni and tuna salad also uses cucumber, onion, and tomato for a delicious picnic salad everyone will love.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
367 Calories
Recipe Instructions
Step 1
Cover bowl with plastic wrap and refrigerate at least 2 hours.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Step 3
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Step 4
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Ingredients
6 hard-cooked eggs, chopped
1 (16 ounce) package elbow macaroni
3 tablespoons prepared yellow mustard
2 large tomatoes, finely chopped
1 cucumber, finely chopped
1 large white onion, finely chopped
1 (12 ounce) can tuna in water, drained and flaked
3 cups creamy salad dressing (such as Miracle Whip®)
