This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- white tuna: 2 cans (5 ounce cans, drained and flaked)
- stalks celery: 2 piece (minced)
- onion: 1 piece (minced)
- mayonnaise: 2 cups
- pimento-stuffed green olives: 1 jar (5 ounce jar, drained)
- pint grape tomatoes: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
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In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
