Yummy summer picnic salad. Chill before serving.
Ingredients
- elbow macaroni: 1 pack (8 ounce pack)
- mayonnaise: 0.33333 cup
- Italian-style salad dressing: 0.33333 cup
- prepared yellow mustard: 1 Tbsp
- cucumber, peeled and: 2 cups (sliced)
- tomato: 2 cups (diced)
- green bell pepper: 0.5 cup (diced)
- green onion: 0.25 cup (chopped)
- salt: 1 tsp
- ground black pepper: 0.125 tsp
- tuna: 2 cans (5 ounce cans, drained)
- hard-boiled egg: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.
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Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.
