This macaroni cucumber salad has been in my family for generations, and I have never had anyone say they don't love it. This is the best macaroni salad in the world — you just gotta try it to believe me!
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- tuna in water: 1 can (12 ounce can, drained and flaked)
- hard-cooked eggs: 6 piece (chopped)
- tomatoes: 2 piece (chopped)
- white onion: 1 piece (chopped)
- cucumber: 1 piece (chopped)
- creamy salad dressing (such as Miracle Whip): 3 cups
- 2% milk: 0.5 cup
- white sugar: 0.25 cup (to taste)
- prepared yellow mustard: 3 Tbsp
- ½ tablespoons ground black pepper: 1 piece (to taste)
- salt: 0.5 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
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Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
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Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
