Classic picnic macaroni salad with tuna, onion, celery and pickles.
This is the macaroni salad I grew up on, the one we still eat all summer long with hamburgers, hot dogs, grilled chicken and tote along to picnics, parties, barbecues and pot-lucks every chance we get.
Elbow macaroni, canned tuna fish, chopped onion, celery and pickles with plain old mayonnaise to hold it all together. Mom doesn’t normally put pickles in hers – that’s my addition because pickles and tuna love each other and I love them.
The salad is so basic you can add anything you like or leave out anything you don’t. Chopped olives, tomatoes, cucumbers, fresh herbs like parsley or dill, a little shredded cheese – think of the things you love on your tuna salad sandwiches and you can’t go wrong here.
Summer comfort food at it’s best.
|Mom's Old-Fashioned Macaroni Salad|| |
- 8 ounces elbow pasta
- ⅔ cup mayonnaise
- 2 cans (5.5 ounces each) solid white tuna, drained and flaked
- ⅓ cup diced yellow onion (rinse in cold water)
- ⅓ cup diced dill pickle
- ⅓ cup diced celery
- sea salt and fresh black pepper
- Cook the pasta to al dente according to package directions in plenty of salted water. Drain and rinse in a colander under cold water until cool.
- Add the pasta and the rest of the ingredients to a large mixing bowl. Toss with a wooden spoon until well mixed.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and season further if desired. Add more mayo if desired.
- Store tightly covered in the refrigerator up to 48 hours. The tuna starts to get a little "funky" after that.