Recipe by Shellflutterby
Tuna noodle salad! It's pretty simple easy and straight forward. Great for the summer, pot lucks, a complete meal or a side.I've been making this for about ten years it was one of my girlfriends recipes but every time she see me she wants me to make it. she says she can't do it right anymore so she passed it down to me. you can use any mayo you like, (I recommend Miracle Whip because it just doesn't taste right to me with other mayos).
Top Review by bmcnichol
Made this for my lunches this week. I followed the recipe as written other then I cut it in half and used mayo instead of miracle whip as I am not a fan of miracle whip. I also used shredded cheddar. This was a tasty tuna salad. Made for Spring PAC 2009.
- 4 (8 ounce) tuna (I use about 4 or 5 8oz. cans)
- 1 (8 ounce) package sharp cheddar cheese
- 1 1⁄2 cups Miracle Whip
- 3 tablespoons pickle relish (based on pref.)
- 1 (1 lb) pasta noodles (I use small shells)
- 1 -2 tablespoon paprika (for color)
Directions See How It's Made
- Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
- Cut up the cheese into bite size pieces and set a side.
- Drain the tuna and set aside.
- In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
- After it's well mixed add the rest of the ingredients leaving out the paprika.
- Once everything is mixed well add the paprika (it's just for color).
- Depending on your taste you might want to add more mayo, paprika, or pickle relish.
- I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.