What is the best recipe for tuna macaroni salad?

I want to use elbow macaroniWhat is the best recipe for tuna macaroni salad?
it is sittin in my fridge right now......... i used jumbo elbows1 pound cooked


3 can tuna well drained


6 boiled eggs chopped


8 oz sharp cheesegrated


1 bell pepper chopped


` can sliced blackolives drained well


several smsweet pickles chopped with some juice i chopped in food processor


fer dressin.......


1/2 mayo 1/2 light sour cream


2T fresh lemom juice


several dashes liquid smoke


onion powder


fresh ground black pepper


sa;t to taste





jus mix all together an refrigerater several hrs or overnite..What is the best recipe for tuna macaroni salad?
We use albacore tuna, miracle whip, elbows, radishes, cucumbers, celery seed salt and pepper. Sometimes, if its for a gathering I add onions, green pepers, (sometimes red and yellow for color). My mom always used peas, I lie the cucumbers and radish, love the crunch and fzippy taste of the, You amke it with what you like, I ran out of miracle whip, and only had coleslaw dressing on ahnd, it tasted pretty good.As I always say youknow what you like, so mix and match. I love cheese, so when its just me and noone else, I add chunks of cheese, if i make it for others, i jsut sprinkle shredded on top.
Boil macaroni elbows.


Add 1 cup mayo


2 cans tuna, drained


1/3-1//2 cup sugar


Dash of lemon pepper


1 t. salt


1 small can of peas


1 small can of mushrooms





Mix and serve.
(m)





Tuna Macaroni Salad





1 (12-ounce) package macaroni


2 to 3 tomatoes, peeled, seeded and chopped


3 stalks celery, chopped


1 (2-ounce) can sliced black olives, drained


1 (12 ounce) can solid white tuna, drained


1 cup light mayonnaise


1/4 cup Italian-style salad dressing


1 teaspoon sugar


Salt and black pepper to taste


In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


In a large bowl, combine the cooked pasta, tomatoes, celery, olives and tuna.


Prepare dressing by whisking together mayonnaise, salad dressing, sugar, salt and pepper. Add to pasta salad mixture and combine.


Refrigerate for 1 hour.


Makes 6 servings.





http://www.cooksrecipes.com/salad/tuna-m…
tuna





cooked macaroni





cooked frozen peas





diced carrots





can cream of mushroom condensed





mix all together refridge...viola
Tuna Macaroni Salad Recipe





Elbow macaroni, Cooked, drained and cooled


Canned tuna, water-pack, drained 2 6-ounce cans


Eggs, hard cooked, finely diced 3


Celery, Diced 1/4 cup


Carrots grated 3/4 cup


Sandwich Spread Dressing 1 jar


Onion, Diced 3 tablespoons


Pepper To taste


Salt To taste





Mix all ingredients and cover and chill for about an hour in the fridge to give the ingredients time to marinate the macaroni.
Use the big shells.


Mayo


tuna


black olives and celery chopped


mix it all together...yummyness
Ranch Tuna Macaroni Salad


Ingredients:


2 cans (6 ounces) tuna


4 (12 ounce) cups macaroni, dry


2 cups bottled ranch dressing (I made my own)


1/2 cup diced red onions


1 cup diced celery


1/2 teaspoon pepper


4 hard boiled eggs, chopped roughly


Cook the macaroni according to directions on package. Add remaining


ingredients and mix thoroughly. This is good chilled and it doesn't


need long. Make it in the morning and it will be ready for lunch.
4 Servings, about 1-1/2 cups each


Tuna Macaroni Salad Recipe





Elbow macaroni, uncooked 1 cup


Canned tuna, water-pack, drained 2 6-ounce cans


Eggs, hard cooked, finely diced 4


Celery, chopped 1/4 cup


Carrots grated 3/4 cup


Salad dressing, mayonnaise-type 1/2 cup


Onion, minced 2 tablespoons


Pepper 1/4 teaspoon











PREPARATION TIME: 15 MINUTES


COOKING TIME: 8 TO 10 MINUTES











1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.





2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.





3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.





4. Chill until ready to serve.





PER SERVING:


Calories 520


Total fat 30 grams


Saturated fat 5 grams


Cholesterol 237 milligrams


Sodium 509 milligrams