This yummy summer picnic salad recipe is best chilled before serving.
Ingredients
- 1 package elbow macaroni , 8 ounce
- 2 cupspeeled , thinly sliced c peeled, thinly sliced c
- 2 cups diced tomato
- 2 cans tuna , 5 ounce
- 0.5 cups diced green bell pepper
- 0.33 cups mayonnaise
- 0.33 cups Italian-style salad dressing
- 0.25 cups chopped green onion
- 1 hard-boiled egg , chopped
- 1 tablespoon prepared yellow mustard
- 1 teaspoon salt
- 0.13 teaspoons ground black pepper
Instructions
-
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. Drain, rinse with cold water; drain again.
-
2
Combine cucumber, tomato, tuna, bell pepper, mayonnaise, dressing, green onion, egg, mustard, salt, and black pepper in a large bowl; stir in macaroni. Cover the bowl; chill in the refrigerator before serving, at least 4 hours.
Nutrition Facts
Per serving
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