Macaroni Salad*

What you need:

  • 1 can tuna, drained
  • 1 box Creamette ring macaroni (or any pasta, we always used ring macaroni)
  • 1 cup frozen peas
  • 1/3 cup yellow sweet onion, finely diced
  • 1 cup celery, finely diced
  • 1 cup mayo, plus some
  • salt and pepper


  1. Cook macaroni according to instructions on package to al dente, adding peas in the last minute of cooking.
  2. Add chopped veggies to mayo in a bowl.
  3. Drain macaroni and peas and add to mayo/veggie mixture.
  4. Add mayo, if needed, to ensure everything is completely coated.
  5. Add tuna and mix well. Salt and pepper to taste.
  6. Cover and let sit in refrigerator overnight.
  7. Add mayo after sitting, if needed.
Recipe from Kathy Westmoreland
Posted on Fantastical Sharing of Recipes