Ingredients

• 2 cups uncooked elbow macaroni
• 1 , 6 ounce
• 0.67 cups chopped yellow bell pepper
• 0.67 cups chopped celery
• 0.5 cups shredded carrot
• 0.25 cups sliced radishes
• 2 greens onions , chopped
• 2 tablespoons minced fresh parsley
• 0.75 cups mayonnaise
• 0.5 cups ranch dressing
• 0.25 cups grated Parmesan cheese
• 1.5 teaspoons ground black pepper
• 0.5 teaspoons salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
3. 3 Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
4. 4 Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.

Nutrition per serving