This tuna macaroni salad has been my go-to option for years. It is mixed with boiled macaroni and other veggies like tomatoes, cucumber, lettuce, onion and fresh herbs. I added in banana peppers because I had some lying around and wanted to use it up before it went bad. Adding chopped vegetables to this macaroni salad gives the salad a nice crunch from the overall soft texture of the salad. Keep this refrigerated until needed.
The best thing about this salad is that it can be eaten by itself with no meat. It is definitely an entire meal because it has everything one can want in a meal. I love this salad because of how saucy it is, has chunks of tuna, chopped vegetables and carbs. You can also remix it with sliced cooked sausages and crispy fried bacon. Nonetheless, you can still serve it as a side to your favorite family dinner. This salad is so much better when it is served chilled. So I highly recommend refrigerating it after serving to avoid it becoming warm.
Other really delicious salads that I love in the summer aside from this tuna macaroni salad are:
Ingredients
1 cup mayonnaise
2 teaspoons Italian seasoning
2 teaspoons ground black pepper
1 teaspoon garlic powder or minced garlic
2 teaspoons table salt
1 tablespoon Dijon mustard
1 tablespoon vinegar
1 English cucumber, diced
1/4 cup cilantro, stems removed and chopped
3 tomatoes, trimmed and diced
1 cup hot banana peppers
1 lime, squeezed
2x120g cans chunk tuna, drained
2 cups boiled elbow macaroni
Instructions
- Mix all the ingredients starting with the spices first, in a huge mixing bowl.
- Refrigerate the salad for at least 2 hours before serving.