Author: Canadian Living

For the best results, cook up your macaroni or pasta ahead of time. Drain and rinse and let cool. Drizzle enough olive oil to coat all the pasta. Cover and refrigerate for at least a couple hours or even better over night. This will help to prevent the pasta from absorbing the liquid. This dressing I also use in my potato salad.

  • Portion size 6 servings
  • Credits : christine.goble

Ingredients

  • 1 lb macaroni
  • 2 tablespoons olive oil
  • 1 tuna
  • 1 celery stalk chopped
  • 1/2 green pepper chopped
  • 1/2 red pepper chopped
  • 2 green onions chopped
  • 1/2 red onion chopped
  • 1 cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Lowrey's Seasoning Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground pepper

Method

Remove your chilled pasta from the refrigerator and mix up until pasta is separated, you may need to add in a little more olive oil. Drain tuna and use your fork to break up and add to the pasta bowl. Chop up celery, peppers, red onion and green onions and add to the pasta bowl and mix together. Add more vegetables to the pasta if you want. In a medium size mixing bowl, add in all dressing ingredients and use a whisk to completely blend. For best results cover and let chill in the refrigerator for about ½ hour. Taste and add more or less seasonings. Then add into pasta bowl and mix until coated. Again, chill in the refrigerator and let the flavours set in.
Share X
Food

Tuna Macaroni Salad

Login