Southern cold macaroni tuna salad. Perfect for cookouts!
Course pasta salad, Side Dish
Cuisine American, southern
Keyword elbow macaroni, mayonnaise, tuna salad
Prep Time 20minutes
Total Time 3hours20minutes
Author Divas Can Cook
4hard-boiled eggspeeled and chopped
1/3cupfinely diced mixture of celerygreen bell pepper, and onion (see note)
26 oz cans tuna, drained
1 1/2cupmayonnaiseI used Dukes
black pepperOld Bay, seasoning salt to taste
Cook pasta according to package and rinse with cold water when done. Drain & set aside.
In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture.
Toss to combine.
Add in dill relish, sweet relish and tuna.
Stir to combine.
Stir in mayonnaise.
Season to taste with black pepper, Old Bay and seasoning salt (if needed)
Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.
VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them. ADD MORE MAYO: If you find your salad isn't as creamy the next day feel free to add in more mayo.