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Cold Macaroni and Tuna Salad Recipe

Recipe by: HSTR

"This is a simple and good recipe that is great served on those hot summer days and can even be prepared the night before so that it is ready and cold when you come home from work the next day. My husband never ate this until we got married and in the summer he requests it every other week. You can substitute chicken for the tuna and it is great that way also. I serve it on a leaf of lettuce, for looks, with an assortment of crackers. Happy eating!"

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook18 m
Ready In1 h 58 m

1Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3Put frozen peas into a colander and rinse with hot water; drain well.
4Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
5Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

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