Dear Readers,
This tuna salad is different because it incorporates elbow macaroni as an ingredient. It is easy to prepare and delicious.
Garden-Style Tuna Salad
2-1/2 cups elbow macaroni
1/2 cup Italian salad dressing
1 cup mayonnaise
1 tablespoon prepared mustard
1-1/2 teaspoons dried dill weed
2 cups thinly sliced cucumbers
1-1/2 cups diced tomatoes
1/2 cup sliced green onions
1/3 cup chopped green pepper
1/3 cup diagonally-sliced celery
3/4 teaspoon salt
1/4 teaspoon pepper
2- (6-1/2 oz.) cans tuna, drained and flaked
Fresh dill, if desired
Cook macaroni to desired doneness as directed on package; drain. In large bowl, combine hot macaroni and Italian salad dressing; toss gently. In large salad bowl, combine cucumbers, tomatoes, onions, green pepper and celery; sprinkle with salt and pepper.
In medium bowl, combine mayonnaise, mustard and dill weed; mix well. Add to macaroni mixture. Gently stir tuna and macaroni mixture into vegetables. Cover; refrigerate at least 4 hours before serving. Makes 12 (1 cup) servings.
To make this salad healthier, use low-fat Italian salad dressing, light mayonnaise and omit the salt. Also be sure to use tuna that is packed in water.
This recipe is from the “Country American Cookbook” published by Pillsbury in 1983.
Enjoy and remember to
Keep smilin’!
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