Cold Macaroni and Tuna Salad

Cold Macaroni and Tuna Salad
  • 3 eggs
  • 2 3/4 cups macaroni
  • 1/2 (10 ounce) package frozen English peas
  • 2 (5 ounce) cans tuna, drained
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
  3. Put frozen peas into a colander and rinse with hot water; drain well.
  4. Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
  5. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

03/05/2017
Cold Macaroni and Tuna Salad, recipe PT15M PT1H 5 455 calories

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