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Prep 25 mins
Cook 0 mins
Great picnic salad or serve over a bed of greens for a cool lunch. Prep time includes time to let the cucumbers sit in salt.
- 1 cucumber, peeled seeded and diced
- 1⁄2 teaspoon salt
- 2 cups elbow macaroni, uncooked
- 1 cup grape tomatoes, each cut in half
- 1⁄2 cup chopped red onion
- 1 (6 ounce) can albacore tuna, drained and flaked
- 3⁄4 teaspoon dill weed
- 1⁄4 teaspoon pepper
- 1⁄4 cup light sour cream
- 3⁄4-1 cup mayonnaise, use any amount to taste
- 1 tablespoon low-fat milk
- salt, if needed to taste
- Sprinkle the diced cucumber with the 1/2 tsp of salt and let sit in a collander over a bowl for about 20 minutes to draw out the liquid. Shake off any extra liquid.
- Meanwhile, cook the macaroni according to the package. Drain and rinse with icy cold water. Drain well.
- Place the cooked, cooled macaroni in a large bowl.
- Add the halved tomatoes, onion, tuna, dill, pepper and then the cucumbers that have been sitting in the salt.
- Gently mix together.
- Stir in the sour cream, mayonnaise, and milk. Mix everything well.
- Chill for at least 2 hours.
- Taste and add more salt if needed.
I made this macaroni salad for my son and he loved it so much. I omitted the red onion. Thanks Parsley :) Made for Name that ingredient tag game
I really enjoyed this refreshing salad! It was a great way to use the cherry tomatoes and cucumbers that my garden was overflowing with! I'd even consider adding slivered almonds next time...Thanks so much for sharing this recipe!
I've always loved tuna macaroni salad but this elevates it to a whole new level. I added some peas because I always put them in tuna macaroni. Thanks for sharing a great recipe.