Recipe by shells75
After discovering this recipe I never make macaroni salad any other way. I sometimes used canned white chicken. After reading the comments on the dill I want to mention that the original recipe called called for 3 tablespoons of dried dill! Can you imagine.....I would change the name to dill salad!
Top Review by Laura2of7
I love this recipe. It reminded me of my mother's macaroni and tuna salad, which she always made with the little shells. I wish I could say I made it exactly as the recipe said, but I can't. I only used one 6 ounce can of tuna, I replaced the vinegar with lemon juice and used only a sprinkle of dill. I may have used less mayonnaise, but I didn't measure it so I can't be sure. Just stirred it in until it looked right. For company, I'd probably add one or two hard-cooked eggs and a sprinkle of paprika to garnish.
- 2 (6 ounce) cans light chunk tuna in water, drained
- 8 ounces macaroni or 8 ounces shaped pasta
- 1 cup frozen peas
- 1⁄3-1⁄2 cup finely chopped onion, i like vidalia
- 1 cup chopped celery
- 1 cup mayonnaise (plus more if needed)
- 2 tablespoons cider vinegar (*)
- 1 tablespoon dried dill
- 1 dash pepper
Directions See How It's Made
- Cook pasta according to directions.
- Put frozen peas in colander and drain pasta over peas.
- In large bowl mix mayonnaise and vinegar.
- Add pasta and peas and mix well.
- Add remaining ingredients mixing well.
- Taste to adjust seasonings.
- Place in fridge for flavors to blend (or eat as is if you can't wait).
- You might want to add additional mayonnaise after salad has been refrigerated, because some of the mayonnaise will "soak" into pasta.
- *This is the amount of vinegar the original recipe calls for -- I have been cutting down to one tablespoon.