Tuna Macaroni Salad is an exemplary potluck formula and is so natural to put together. It is velvety and delectable with heaps of hard-bubbled egg, peas, celery, onion, and sweet pickle relish. This straightforward pasta plate of mixed greens goes extraordinary with a sandwich, burgers, bar-b-que chicken. And so on!
This Tuna Macaroni Salad formula effectively bolsters 10 to 12 individuals as a side and is ideal for your next cookout. There is something in particular about a cool and velvety formula that truly hits the spot during the sweltering summer months. Also, this Tuna Macaroni Salad just tastes better with time so don't hesitate to make it daily or two ahead of time. In the event that it has lost a portion of its smoothness, simply mix another tablespoon or two of mayonnaise in before serving.
Tuna Macaroni Salad is a truly spending plan well disposed formula. Adding a jar of fish to pasta plate of mixed greens gives it a lot of flavor and some protein without the cost of a more protein-loaded formula. Remains make an extraordinary lunch.
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Ingredients
- 1 pound elbow pasta
- 1 1/2 cups frozen peas
- 1/2 cup chopped red onion
- 2 celery ribs, chopped
- 3 hard boiled eggs, chopped
- 3 tablespoons sweet pickle relish
- 1 (12-ounce) can tuna, drained
- 1 1/3 cups mayonnaise
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook pasta according to package directions, adding the peas the last minute of cooking time. Drain and rinse under cold water. Drain again and add to a large bowl.
- Add remaining ingredients and stir to mix.
- Refrigerate until ready to serve. Can be made a day in advance.
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