Grandma Wells Tuna Macaroni Salad Recipes

Steps:

• Cook macaroni according to package directions.
• Place frozen peas in a colander and run warm water over them to thaw; then drain well.
• When macaroni is done, rinse well in cold water to cool.
• Place all ingredients in a very large mixing bowl. Mix well.
• Chill, then serve.

Steps:

• Cook macaroni according to package directions and let cool.
• Mix in the other items well, adding mayo last.
• Chill well before serving.
• When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.

Steps:

• Cook the macaroni according to package directions for al dente doneness.
• Drain and immediately plunge into very cold water to stop any further cooking.
• Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
• Gently stir in about 1/2 cup of the mayonnaise.
• Add the pickles, celery and dried dill.
• Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
• Add salt and pepper to taste, again gently stirring inches.
• Refrigerate for at least 2 hours before serving.
• If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
• Garnish with fresh dill and sliced eggs if using.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
• Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
• Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.