Garden Tuna Macaroni  Salad Recipe
Garden Tuna Macaroni Salad Recipe photo by Taste of Home

Garden Tuna Macaroni Salad Recipe

Publisher Photo
“I knew this recipe was a hit the first time I served it at a barbecue and got wonderful compliments,” recalls Scarlett Hilton in Sabina, Ohio. “I even got a phone call afterward suggesting that I open a restaurant!” We have to agree this cool, creamy and crunchy salad really is delicious.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 2/3 cup chopped sweet yellow pepper
  • 2/3 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/4 cup diced radishes
  • 2 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 3/4 cup Miracle Whip
  • 1/2 cup ranch salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon coarsely ground pepper

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine tuna, vegetables and parsley. Drain macaroni and rinse in cold water; add to tuna mixture.
  2. In a small bowl, combine Miracle Whip, ranch dressing, Parmesan cheese and pepper. Pour over salad and toss to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Garden Tuna Macaroni Salad in Simple & Delicious May/June 2007, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Garden Tuna Macaroni Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 10, 2012

"I didn't have radishes, and did not use all that pepper, but other than that I made it as the recipe states. I am glad I didn't add more pepper because the onions gave it enough of a bite. I wonder if there is a misprint in the recipe. I certainly wouldn't use more than 1/2 - 3/4 of a tsp. The flavor was delicious and the vegetables complemented the tuna. Good recipe!"

MY REVIEW
Reviewed Jun. 14, 2012

"I made this to take to a potluck on Sunday and it went over very well. I also left out the radishes. The only other change I made was to use gluten free elbow macaroni (the brown rice kind). We thought this salad was delicious!"

MY REVIEW
Reviewed Jun. 13, 2011

"I put in 3.25 cups uncooked macaroni, use canned salmon and 1 cup of each chopped celery, chopped pepper and shredded carrots. I also leave out radishes and reduce pepper to 1/2 tsp. All other ingredients as same in recipe. I make it several times in the summer."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT