Tuna Pineapple Macaroni Salad Recipes

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.

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!).

HAWAIIAN STYLE LOADED TUNA MACARONI SALAD

Steps:

• Prepare the pasta according to the package directions, making sure to salt the water. Drain and add to a large mixing bowl. Mix in the apple cider vinegar - use 1 T. for a subtle flavor and 2 T. if you like it tangy.
• At the same time as the pasta is boiling, boil 5 eggs. When the eggs are done, peel and coarsely chop. Set aside.
• While the pasta and eggs are cooking, prepare the other ingredients. Open and drain the tuna. Use a fork to shred the tuna meat. Set aside.
• Use a food processor or grater to shred the carrot and chop the celery. Set aside. Grate onion to get 2-3 tablespoons (see notes). Add all of these ingredients to the pasta with the tuna and parsley. Mixture thoroughly. Set aside.
• For the mayonnaise mixture, mix together the milk and mayonnaise. Add this into the salad and mix together. If you feel the mix is too dry, add more mayonnaise and milk till you get the consistency you like. (see notes)
• Taste the mix. Add salt and pepper to taste. (see notes)
• Refrigerate for a minimum of 3 hours or until ready to serve. Salad is best topped with soy sauce to each person's liking. (see notes)

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.

COLD TROPICAL MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, eggs, dressing, onion, apple, pineapple and peas. Chill 2 hours in refrigerator. Serve cold.

TUNA PINEAPPLE PASTA SALAD

Steps:

• Cook rotini noodles according to pkg directions. Drain and rinse with cold water.
• Add Miracle Whip, tuna, pineapple, cheese, vinegar and sugar - mix well.
• Serve immediately or refrigerate for future use.
• Enjoy!

GRANDMA WELLS' TUNA MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
• Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.