This macaroni cucumber salad has been in my family for generations, and I have never had anyone say they don't love it. This is the best macaroni salad in the world — you just gotta try it to believe me!
Ingredients
- 1 package elbow macaroni , 16 ounce
- 1 can tuna in water , 12 ounce
- 6 large hard-cooked eggs , chopped
- 2 large tomatoes , finely chopped
- 1 large white onion , finely chopped
- 1 cucumber , finely chopped
- 3 cups creamy salad dressing , such as Miracle Whip
- 0.5 cups 2% milk
- 0.25 cups white sugar , or to taste
- 3 tablespoons prepared yellow mustard
- 1.5 tablespoons ground black pepper , or to taste
- 0.5 tablespoons salt , or to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
-
2
Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
-
3
Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
-
4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Nutrition Facts
Per serving
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