This macaroni cucumber salad features canned tuna, chopped eggs, and tomatoes mixed with store-bought creamy salad dressing for a tasty picnic dish.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
367 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
Step 2
Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
Step 3
Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
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®)
