Picnic-Perfect Tuna-and-Macaroni Salad

  • JavaJenny Posted: 06/25/10
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    I discovered too late that I was out of macaroni, so I used rotini instead with great results! I thought the dish needed a bit of a kick, but my husband said it was perfect, and after it sat for a while, I admit the flavors did wake up. Great easy, fast summer dinner. Large batch (8 servings) makes it perfect for pitch-ins or leftovers. Will definitely make this again.

  • EvansGirl Posted: 07/16/11
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    Yummy! I added extra veggies and it was great!!

  • frotle803 Posted: 09/11/12
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    Instead of tuna I used chicken. This household doesn't like tuna. I am always looking for new shell salad recipes. It was very good! I did however double the dressing. I love my shell salad to have a lot of dressing on it. I will def. make this one again!

  • Nancy91361 Posted: 06/17/12
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    Good recipe....reminded me of a tuna salad that my mom used to make. A couple of changes, though. Definitely cut the pasta down to 1/2 lb! 1 lb would make for a very dry pasta salad. I also added a touch of sugar to the dressing to sweeten it up a bit. I think Mom used Miracle Whip in her dressing, which is a bit sweeter. I never have that on hand, but found that adding a little sugar did the trick. Also threw in about a cup of sweet peas. Will make again!

  • MEGSRECIPES2010 Posted: 03/17/12
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    Yummy! The tuna is very mild. Didn't have parsley so I used cilantro and the flavor was outstanding. This will be my new go to macaroni salad recipe.

  • Michelle6724 Posted: 06/15/12
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    The reason you can barely taste the tuna is, I think, that what we think of as a "regular" can of tuna is only 7 ounces, and the recipe calls for 12 ounces. Try using one of those pouches of tuna - I think they are 12 ounces - or use 2 cans of well-drained tuna. My dad used to make his macaroni salad this way, and he added 12 ounces to a pound of really small whole "salad" shrimp (between 50-70 per pound), and used 3/4 cup mayonnaise, 1/4 cup yogurt, cider vinegar and a couple of tablespoons of ketchup to brighten the flavors and add a little color. It was just great, and a wonderful meal for warm nights while I was growing up in Miami. (By the way, don't use canned shrimp - use the smallest shrimp available fresh or frozen, and cut them up a bit if necessary.)

  • LakeMartinGal Posted: 06/14/12
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    We loved this salad, but only used half the macaroni! I didn't think there'd be enough sauce to moisten the salad if we used a whole pound. We had 5 servings from it, with the lower amount of macaroni, and it was just right. I used some regular mayonnaise, along with the light mayo, so my husband was happy, too!

  • cbaczak Posted: 06/19/12
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    Great base recipe. I used shallots instead of red onion to get a slight garlic flavor. I also added petite sweet peas and used Greek yogurt. Served it with some fresh fruit mixed with shaved coconut on the side. Perfect for a hot summer dinner.

  • MeganEW Posted: 06/06/12
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    Overall a pretty good recipe. I did change up a few things, only used 1/4 cup mayo and used 1/2 cup plain greek yogurt instead of regular. Next time i think i will probably add more tuna, i was wanting more of a tuna salad, and this is more of a pasta salad with a hint of tuna (i did let is sit a few hours like another reveiw suggested and still not as much tuna flavor as i was hoping for). I will def make this one again!

  • inspired2cook Posted: 06/15/12
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    LOVED this salad but made a few changes: added another 2 cans of tuna per other people's reviews, used green onions instead of red because hubby doesn't like such strong flavor, and added zest of a lemon and some lemon juice. Turned out super fresh!! My husband loves hot sauce on everything, and when I tried it I was surprised that it tasted even better!!! We used Tabasco sauce buffalo style. Will definitely be making this often!

  • sanfran0117 Posted: 07/30/12
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    Delicious! Used half the box of noodles instead of full pound plus doubled the dressing. Also added a can of black beans for protein. Would definitely make it again.

  • mrscrazyed Posted: 06/09/13
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    Even though I read and followed some of the reviewers' advice, I still came away disappointed with this salad. Cut the pasta in half and added more dressing. There was barely enough the first day, but the by the second day all of the dressing had been absorbed and the salad was quite dry. The dish also lacked flavor; it needs something more than just salt and pepper. There are better tuna salad recipes out there.

  • BrennaRebekah Posted: 10/05/12
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    This was so delicious and easy to make.

  • carolrk Posted: 06/08/13
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    Nice tuna salad...but cut the macaroni in half!

  • Yukineko Posted: 07/09/13
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    I made a few tweaks and swaps. I used gluten free macaroni and halved the amount. This seemed to make the whole salad lighter. I used broccoli instead of celery, since that's what I had on hand, smoked turkey instead of tuna. It turned out to be a perfect summer pasta salad. I can imagine all sorts of variations. Thanks for the great and versatile recipe!

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