Macaroni Tuna Salad Recipes

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TUNA AND MACARONI SALAD



Tuna and Macaroni Salad image

This tuna and macaroni salad is a family favorite throughout the year. I like to make this the night before, refrigerate, and let the flavors blend together. Serve over lettuce or as a side dish.

Provided by Beth Urban

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 (12 ounce) package bow-tie pasta
1 cup frozen peas
2 (6 ounce) cans flaked tuna, drained
1 cup diced celery
½ cup chopped green onions
⅓ cup chopped fresh dill
¼ cup grated carrot
1 cup mayonnaise
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
  • Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
  • Mix mayonnaise, mustard, salt, and pepper together in a small bowl. Blend into macaroni mixture.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 35.8 g, Cholesterol 23 mg, Fat 23.3 g, Fiber 2.7 g, Protein 17.8 g, SaturatedFat 3.6 g, Sodium 283.4 mg, Sugar 3.3 g

TUNA-MACARONI SALAD



Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

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.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

TUNA MACARONI SALAD



Tuna Macaroni Salad image

"This jazzed-up tuna recipe came from a nutritionist I worked with at a prenatal clinic," writes Mary pat Eck from Cincinnati, Ohio. "It's so full of protein and flavor that we shared it with many of our clients."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

3/4 cup cooked small pasta shells
1 can (5 ounces) light water-packed tuna, drained and flaked
1 hard-boiled large egg, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped celery
2 tablespoons pickle relish, drained
1/3 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
Lettuce leaves

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.

Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 1259mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.

SIMPLE TUNA MACARONI SALAD



Simple Tuna Macaroni Salad image

This macaroni salad is a simple and delicious combination of tuna with chopped vegetables. Use cooked shell pasta or elbows in the salad.

Provided by Diana Rattray

Categories     Entree     Side Dish     Lunch     Salad

Time 28m

Yield 6

Number Of Ingredients 8

8 ounces small shell macaroni (or elbow macaroni)
1 (6-ounce) can tuna (drained, flaked)
3/4 cup mayonnaise (or more, as needed to moisten)
2 tablespoons onion (finely chopped)
1/2 cup celery (chopped)
1/4 cup red bell pepper (or green or a combination, chopped)
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper

Steps:

  • Cover bowl and chill until serving time.

Nutrition Facts : Calories 289 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, Sodium 646 mg, Sugar 1 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

TUNA-MACARONI SALAD



Tuna-Macaroni Salad image

You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled proteins. Some people love raw onion and celery, but you can leave them out or keep them in as you like. Make sure you use tuna packed in water. (Tuna in olive oil will make the salad too oily.) It's best chilled - don't serve it at room temperature - its creamy unctuousness balances out the heat (from spice or from cooking) of whatever it's paired with.

Provided by Millie Peartree

Categories     pastas, salads and dressings, seafood, main course, side dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 12

Kosher salt (Diamond Crystal)
1 pound elbow macaroni
2 (5-ounce) cans tuna in water, drained
2 hard-boiled eggs, peeled and smashed with a fork
1 1/2 cups mayonnaise, plus more to taste
1/2 cup sweet relish
1 tablespoon yellow or Dijon mustard
1 teaspoon onion powder
1/2 teaspoon black pepper
1 cup chopped celery (from about 3 stalks, optional)
1 medium sweet onion, chopped (optional)
Paprika, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil, and cook the macaroni according to package instructions, until slightly pasta al dente. Drain, rinse with cold water until the pasta is cool and set aside.
  • In a large mixing bowl, combine the cooked macaroni, tuna, eggs, mayonnaise, relish, mustard, onion powder, pepper and 1 teaspoon salt. Add chopped celery and onion, if using, and toss gently with a spoon to combine.
  • Taste and adjust salt and mayonnaise as needed. Cover and refrigerate for at least 3 hours, and up to overnight. Sprinkle with paprika for garnish before serving cold.

TUNA MACARONI SALAD



Tuna Macaroni Salad image

A top tip for this Tuna Macaroni Salad, soaking raw onions in cold water for 15 minutes helps mellow their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 11

Coarse salt and freshly ground pepper
8 ounces elbow macaroni pasta
1/2 small red onion, cut into 1/4-inch pieces (about 1/2 cup)
2 ribs celery, cut into 1/4-inch pieces (about 1 cup), plus 1/4 cup celery heart leaves
1/2 jalapeno, seeded if desired, and finely chopped (about 1 tablespoon)
1 (5-ounce) can solid tuna in water, drained and flaked
6 tablespoons mayonnaise, preferably Hellmann's
1/4 cup low-fat buttermilk
1 1/2 teaspoons fresh lemon juice
2 tablespoons dill relish
1 teaspoon grainy mustard

Steps:

  • In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
  • While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

TUNA MACARONI SALAD



Tuna Macaroni Salad image

You'll crave this salad once you try it, this also works well with chicken in place of the tuna, please do not omit the sweet pickles they *make* this salad! adjust all amounts to suit taste, plan ahead this needs to chill before serving, cooking time is chilling time

Provided by Kittencalrecipezazz

Categories     Tuna

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups uncooked macaroni noodles
2 (6 ounce) cans tuna, drained (can use 3 cans)
4 -5 green onions, chopped or 1 onion, finely chopped
1 small green bell pepper, seeded and chopped
1 stalk celery, finely diced
1 1/2 cups chopped sweet pickles (can use more or less, do not squeeze out any juice from the pickles)
1 cup mayonnaise (I use half of each) or 1 cup salad dressing (I use half of each)
1/2 cup sour cream
2 tablespoons sweet pickle relish (optional or to taste)
1 tablespoon garlic powder (yes 1 tablespoon or even 1-1/2 tablespoons!)
1 -2 tablespoon prepared yellow mustard
1 teaspoon seasoning salt (or to taste, or use white salt)
fresh ground black pepper (to taste)
1/2 teaspoon paprika
3 -4 hard-boiled eggs (quartered) (optional)

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!).

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