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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 4 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 239 | ||
| Calories from Fat 10 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 906mg | 37% | |
| Potassium 231mg | 6% | |
| Total Carbohydrate 48.0g | 16% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 2.7g | ||
| Protein 8.6g | 17% | |
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Ingredients
- 8 ounces elbow macaroni (4 cups cooked)
- 1 (7 ounce) can tuna, drained (optional)
- 1 green pepper, chopped
- 1 tomato, chopped
- 1 cup low-fat mayonnaise
- 2 tablespoons vinegar
- 2 teaspoons prepared mustard
- 1 1/2 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 teaspoon celery seed
Directions
1
Combine the macaroni, tuna, pepper and tomato.2
Mix together the mayonnaise, vinegar, mustard, salt, pepper and celery seeds, and stir into the macaroni mixture.3
Chill.
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- Course > Salads
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: Chef #928044
On Aug 19, 2008
You're right, the dressing makes this salad fantastic. Plus, it tastes even better if its been chilled first, preferably made the night before. I added carrot slivers and chopped scallions. Absolutely delicious and everyone always asks me for the recipe.
From: Pinot Grigio
On Apr 22, 2008
This really is the BEST Macaroni Salad!! For years, I've tried to duplicate the mac salad I grew up on and this is pretty darn close - and hubby thinks so too! I agree with another reviewer about the tuna - I wasn't going to add it but I had a can in the pantry that had been there for some time and I didn't think I liked tuna anymore - well, this changed my mind! Omitted the green pepper and tomato and used green peas instead due to personal preference. Vinegar was cider and mustard was dijon. Totally awesome! I made this last week to go with cheeseburgers on the grill and hubby and I couldn't stop eating this while the burgers were cooking. Tonite is grill nite again and I've been asked to make sure I make a double batch this time - which I did 
. Thanks so much for sharing!
From: ratherbeswimmin'
On Apr 2, 2007
When it comes to macaroni salad, I have been around the block a time or two. This salad is one of the best I have tried. You are right, it is all about the pasta and that scrumptious dressing. I sub'd celery for green pepper and peas for the tomato. You can vary the ingredients according to what is seasonably fresh. Thanks, Edith. You have got a real winner.
From: *Parsley*
On Aug 5, 2006
I think this is FANTASTIC! From just looking at the recipe, you don't think it's anything outstanding, but it IS! The dressing (and tuna) really makes it special. I really thought that I would need to add a bit of sugar to the dressing, but the (homegrown) tomato added just the perfect sweetness. I added some chopped white onion and some frozen peas instead of green pepper (I thought I had a green pepper, but I didn't). I really recommend using the optional tuna. I will make this again for sure. I can't wait to make it with the green pepper! Thanx for sharing this.
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