Recipe by imchristaw
This recipe will remind you of growing up! My step-mother made this when I was little and it is still a favorite of my sister and myself. We are continuing the recipe and sharing it with our children. It is best when you let it chill overnight, but my family devours about half of it while it is still warm.
Top Review by yumyumgoody
This is the macaroni salad recipe I had always been looking for! I have made it many, many times and I love it. One little twist - I use apple cider vinegar - it gives a slightly fruity note. Outstanding, thank you!!
- 340.19 g canbumble bee light chunk tuna in water, drained
- 226.79 g elbow macaroni noodles
- 236.59 ml frozen peas
- 78.07 ml yellow sweet onion, diced fine
- 236.59 ml celery, diced fine
- 236.59 ml Hellmann's mayonnaise (plus more if needed)
- 14.79 ml distilled white vinegar
- salt & pepper
Directions See How It's Made
- Cook the macaroni according to the package instructions so it will be "al dente".
- Add the frozen peas to the boiling water, with the macaroni noodles, during the last minute of the macaroni cooking.
- While you are waiting for the macaroni to cook: In a large bowl, wisk together 1 cup Hellmann's mayonnaise & distilled white vinegar.
- Add celery & onion into mayo mixture and mix well.
- Once the macaroni & peas have been drained, add to the mayo mixture and mix well.
- You want all of the macaroni noodles to be covered in mayo, if it doesn't appear to be enough add a few tablespoons of mayo at a time until the noodles are completely covered.
- Flake tuna into macaroni & mayo mixture and mix well.
- Add salt & pepper to taste.
- Place in the refrigerator and let the flavors blend and soak in over night.
- In the morning, you may want to add a bit more mayo if the macaroni appears dry before serving.