Tuna (Or Chicken) Macaroni Supper Salad
"This is great in the summertime, when the last thing you want for dinner is something hot. (Preparation time given does not include chilling time.)"
photo by flower7
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 (8 ounce) package elbow macaroni
- 1 cup mayonnaise
- 1⁄2 cup Italian salad dressing
- 1 tablespoon Dijon mustard
- 2 cups pared thinly sliced cucumbers
- 1 1⁄2 cups diced tomatoes
- 1⁄2 cup diced green pepper
- 1⁄4 cup coarsely chopped green onion
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (7 ounce) cans solid white tuna, drained or 2 cups diced cooked chicken
- 1 hard-cooked egg, chopped
- chopped parsley
- mixed salad green
directions
- Cook elbow macaroni as package directs. Drain; rinse with cold water.
- In large bowl, combine mayonnaise, Italian dressing, and mustard; mix well.
- Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni; toss to mix well.
- Refrigerate, covered, until well chilled - about 4 hours.
- Serve over a bed of mixed green garnished with chopped egg and parsley.
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Reviews
-
I hade a little more than 2 cups of shredded chicken breast in the freezer, so I used that after chopping it up! AND, after following the recipe right on down, we had A VERY NICE SUPPER for 3, with a bit left over for lunch the next day! I quartered home-grown cherry tomatoes (gift from a friend) & honey Dijon mustard (my usual standard) ~ Thanks for a very satisfying meal! [Tagged, made & reviewed in Please Review My Recipe tag] -
This lovely salad has me yearning for summer to come soon! I halved the recipe for just myself (with lots of leftovers). Used tuna and the only change was shallot instead of green onion (well, and yellow not green pepper). Also just noticed I forgot the hard-cooked egg but it wasn't missed. Thanks for sharing! -
Liked this so well that I actually have made twice! Perfect for hot day relaxing on lake. Don't want to miss it. I appreciate recipes that use ingredients I have on hand. Made as posted except omitted the cucumber --dh digs them out so subbed in peas. Thank you Jackie for sharing.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
