Wednesday, November 24, 2010

Macaroni Salad

This classic side dish is the perfect addition to a holiday spread, cookout, or potluck meal


Ahh :) I was so excited to have my mom and grandma visit me from Minnesota last week. We did an early Thanksgiving and my mom made me something I hadn't had in years. I'm sure you can safely assume what I'm talking about from the title. Macaroni Salad was made at EVERY holiday in my family.

What you need:
  • 1 can (12 oz.) light chunk tuna in water, drained
  • 1 box (7 oz.) Creamette ring macaroni (you can use any pasta you prefer, but we always used rings)
  • 1 cup frozen peas
  • 1/3 cup yellow sweet onions, finely diced
  • 1 cup celery, finely diced
  • 1 cup Miracle Whip (or more if needed)
  • Salt and pepper to taste
  1. Cook macaroni according to package so it will be "al dente".
  2. Add frozen peas to macaroni in last minute of cooking.
  3. In a large bowl, mix Miracle Whip, celery, and onions.
  4. Drain macaroni and peas and add to Miracle Whip mixture. Make sure all the macaroni is covered with mayo, if you need to, add more by the tablespoon.
  5. Flake tuna into the macaroni mixture and mix well.
  6. Add salt and pepper to taste
  7. Place in refrigerator until serving. It is especially great if you let the flavors soak overnight and it's always nice to have an easy fix-ahead side dish for the holidays. If the macaroni looks dry after sitting in the refrigerator, add mayo.
Recipe from Kathy Westmoreland

I love this Sweet Potato Casserole that is topped with streusel - not marshmallows! Broccoli Salad is a great alternative if you have someone allergic to seafood and Dear Crissy shared this recipe for Broccoli Salad with Bacon and Cheddar.

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