My mom has been making this salad every summer since I was a child. It is hands down the tastiest and cremiest tuna macaroni salad I've ever had - and always wins rave reviews from guests. Although simple, she experimented a bit before she got it right. Great with steak, burgers, chicken or just on it's own for lunch! —There'sAlwaysPie
Cavatappi (corkscrew) pasta. You can also use any other large shaped pasta that will hold a chunky salad.
stalks of celery diced small
small sweet onion chopped
hard boiled eggs chopped
5 oz. can of tuna fish in water - drained
1 1/2 cups
mayonnaise - I prefer Hellman's
squirt of mustard
season salt - I prefer McCormick Season All
In This Recipe
Cook pasta according to directions and then rinse with cold water.
In a bowl mix together cooled pasta, tuna fish, celery, onion and egg.
Mix in mayonnaise, Miracle Whip, mustard and seasoned salt. Stir well. If you taste it and it seems salty, don't worry the flavors will meld in the next step. (I'll be honest that I don't actually measure out these ingredients, but rather eyeball them. So, if it seems a little dry add a bit more mayonnaise/Miracle Whip by the tablespoon)
Cover and let sit in fridge for at least 4 hours to let flavors absorb and blend. Periodically take it out and stir, if the pasta looks dry add a little more mayonnaise/Miracle Whip. Also if needs more season salt you can add a few shakes to taste.