Best 9 Macaroni And Tuna Fish Salad Recipes

TUNA MACARONI SALAD

Steps:

• In a small bowl, combine the first 6 ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates.

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until done. Drain.
• Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
• Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

TUNA-MACARONI SALAD

Steps:

• Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
• In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

MACARONI AND TUNA FISH SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and cool under running water.
• Mix both cans of tuna into the cooled pasta. Add the mayonnaise. Stir in onion, salt, pepper, garlic powder, and oregano.

COLD TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomatoes, celery and tuna.
• Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

MACARONI TUNA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
• In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

COLD MACARONI AND TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Put frozen peas into a colander and rinse with hot water; drain well.
• Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
• Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
• Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
• In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
• Season with black pepper to taste.
• Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
• Cover and chill at least 3 hours before serving (the longer chilling time the better!).

SOUTHERN TUNA MACARONI SALAD

Steps:

• Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
• While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
• Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.