Macaroni and Tuna Salad is the perfect summer day lunch or dinner filled with pantry staples that inexpensively feeds a large group! This recipe takes about a half hour to put together and needs 1-2 hours to chill before serving.
Boil elbow macaroni according to the box directions. Drain and rinse in cold water, set aside.
In a large storage container, add drained tuna fish, mayonnaise, diced bell pepper, celery, onion flakes, parsley, salt and pepper and mix well.
Then slowly add in cooked elbow macaroni mixing mayonnaise mixture until well incorporated. Once all the macaroni has been mixed together, place container in refrigerator and chill for at least 2 hours. Serve cold with salty plain potato chips and enjoy.
Veggies - I like to add the red bell pepper in the macaroni and tuna salad to give it an additional sweetness and flavor. However, my kids don't like the red bell pepper. My grandma's original recipe did not include the red bell pepper.
Mayonnaise - I make this recipe using real mayonnaise and not Miracle Whip. Miracle Whip will produce a much different flavor.
Nutritional calculations are estimated and may vary depending on serving size and ingredients.