- 1 (8 ounce) package elbow macaroni
- 1/3 cup mayonnaise
- 1/3 cup Italian-style salad dressing
- 1 tablespoon prepared yellow mustard
- 2 cups cucumber, peeled and thinly sliced
- 2 cups diced tomato
- 1/2 cup diced green bell pepper
- 1/4 cup chopped green onion
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 (5 ounce) cans tuna, drained
- 1 hard-boiled egg, chopped
- Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.
- Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.
05/04/2018
recipepes.com
Yummy Summer Picnic Salad, recipe
PT15M
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455 calories
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