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grandma wells' tuna macaroni salad

(9)
Kat19702 avatar
Blue Ribbon Recipe by
Katrina Freed
@Kat19702
Newark, DE

For decades I called this my birthday salad. Every year for as long as I can remember that is when we served it. My mother's recipe was enough different than mine that I can call it my own, but I can't make this without thinking of her. Thanks, mama!

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Blue Ribbon Recipe

Creamy, full of texture and flavor, we loved this tuna macaroni salad. The chunks of white tuna make this a hearty salad. Onion and celery add a nice crunch. We really enjoyed the slightly sweet pop of flavor from the peas. In the warmer months, this will make a nice light lunch or dinner. Perfect for potlucks and picnics too.

— The Test Kitchen @kitchencrew
(9)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For grandma wells' tuna macaroni salad

  • 3 c
    elbow macaroni, uncooked
  • 1 box
    baby peas, frozen (about 3 cups)
  • 1 can
    solid white tuna packed in water (large family size can)
  • 5 oz
    cheddar cheese, cubed
  • 2 Tbsp
    sweet pickle relish
  • 1/2
    red onion
  • 3 - 4
    celery stalks
  • 1 c
    real mayonaise
  • salt and pepper, to taste

How To Make grandma wells' tuna macaroni salad

  • Boiling the macaroni.
    1
    Cook macaroni according to package directions.
  • Thawing frozen peas with water.
    2
    Place frozen peas in a colander and run warm water over them to thaw; then drain well.
  • Rinsing cooked macaroni.
    3
    When macaroni is done, rinse well in cold water to cool.
  • All of the ingredients added to a bowl to mix.
    4
    Place all ingredients in a very large mixing bowl. Mix well.
  • Tuna Macaroni Salad ready to chill.
    5
    Chill, then serve.
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