Pack this classic salad for a picnic or workplace lunch. For best results, allow the salad to sit in the fridge overnight for flavors to blend.
TIME & SERVINGS
YIELDS:8 SERVING(S)
PREP TIME:20MINUTES+CHILLING
INGREDIENT
2 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1/2 cup chopped sweet onion
1/2 cup chopped celery
1 can (5 ounces) light tuna in water, drained and flaked
3 hard-boiled large eggs, chopped
1 cup mayonnaise
1/4 cup sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1/2 cup chopped sweet onion
1/2 cup chopped celery
1 can (5 ounces) light tuna in water, drained and flaked
3 hard-boiled large eggs, chopped
INSTRUCTIONS(STEPS)
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, combine mayonnaise, relish, salt and pepper. In a large bowl, combine peas, onion, celery, tuna, eggs and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.