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This macaroni salad has a little extra twist from the ranch dressing. It's great for lunch, all by itself, and makes a terrific side dish for dinner as well. My daughter used to take this to school in her lunchbox. Make this salad early in the day or even the night before so the flavors get a chance to mix!


Copyright 2015 Barb Szsyszkiewicz. All rights reserved. 


Ranch Tuna Macaroni Salad

Makes 12 side-dish servings

3/4 lb. elbow macaroni, cooked, drained and cooled
1 handful baby carrots, finely diced
1 to 2 ribs celery, finely diced
1/2 onion, finely diced
1/2 green bell pepper, finely diced
2 hard-boiled eggs, peeled and loosely chopped
2 cans tuna, drained
mayonnaise (about 3/4 cup)
1/2 tbl white vinegar
1 to 2 tbl milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp parsley flakes
1/2 tsp dried dill

Mix all seasonings, vegetables, vinegar and 1/3 of the mayonnaise. Pour over cooked macaroni and stir to coat. Stir in tuna and egg. Add milk and remaining mayonnaise. Stir to combine. Refrigerate at least 3 hours before serving (overnight is better). Taste-test before serving and add additional mayonnaise and a bit of vinegar if needed.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Barb Szyszkiewicz, OFS.
Photo copyright 2015 Barb Szyszkiewicz, OFS. All rights reserved.