Tuna Macaroni Salad
A cool refreshing salad with tuna, macaroni noodles, eggs, and other ingredients. Such a classic salad for summertime.
Equipment
- large pot, cook pasta
- medium pot, cook eggs
- large bowl
- cutting board
Ingredients
- 5 large eggs
- 1 tsp baking soda
- 1 lb elbow macaroni pasta, uncooked
- 1 1/2 cups frozen peas
- 1/4 red onion, diced
- 2 celery ribs, diced
- 3 TBS sweet pickle relish
- 2 (5oz) cans tuna, drained
- 1 1/3 cups mayonnaise
- 1/2 tsp salt
- 1/4 - 1/2 tsp black pepper
Instructions
- Cook pasta in boiling salted water per instructional on back of package for al dente. Add peas one minute before pasta is done.
- Drain and rinse under cold water the pasta and peas. Pat dry and place pasta and peas into a large mixing bowl.
- In the meantime cook eggs in a medium pot of water sprinkling baking soda over the eggs. NOTE: here's how I get the perfect peeled egg. Place eggs in pot of water to cover. Sprinkle baking soda over eggs. Bring to a boil. Allow to boil for 6 minutes. Turn off heat and cover eggs for 6 minutes. Place eggs into a bowl of ice water to stop the cooking process. Peel eggs once cool.Chop hard boiled eggs and add to the pasta and peas in large bowl.
- Add all remaining ingredients and mix well to combine. Refrigerate and allow to chill.