Macaroni Salad with Tuna and Sweet Pickles

by feastonthecheap on May 22, 2009

Macaroni SaladMary Anne here. This can be made the day before and it’s always a crowd-pleaser. There were six kids in my family, and to this day we all prepare it in our respective homes and when there is a family reunion, the salad is always an attendee!
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Macaroni Salad with Tuna and Sweet Pickles
Serves 12

Ingredients:
1 lb. Medium Shells, cooked according to package directions – $0.80
2 + cups Mayonnaise – stock
1 medium yellow onion, diced – $0.52
3 large stalks of celery, chopped – $0.44
1-16 oz. jar Sweet Gherkin Pickles – $2.00
¼ cup of the pickle juice or more to taste
2-6oz. cans Albacore Tuna, drained and flaked – $2.40
Salt and Pepper to taste – stock
Paprika – stock
Grand Total assuming Stocked pantry: $6.16
Total Per Serving: $0.51

Directions:
1. Cook the macaroni in a large pot of boiling water. (I cook it for a shorter time than the package suggested. 8 minutes and it’s just a bit softer than al dente. Refresh under cold running water and drain.

2. Meanwhile, Chop and dice the pickles, onion, and celery. Transfer to a large mixing bowl. Add the flaked tuna and pour in the reserved pickle juice.

3. Add the macaroni and mayonnaise, combining well. If you like it moister, add more mayo. Season with salt and pepper.

4. Garnish with a sprinkling of paprika. Refrigerate until ready to serve.

{ 3 comments… read them below or add one }

unclefuzzy May 28, 2009 at 1:29 am

I seriously wish I would have seen this before the holiday. Although, living in Texas, there are a lot more BBQs in store to be able to make this. Love me a Macaroni Salad, and this looks to be the best!

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feastonthecheap May 28, 2009 at 2:34 am

It’s delicious – separately, all the ingredients sound like they’d make for an odd combo. but something magical happens when they hit that macaroni. Diiiivine. But I’m sure you Texans know how to do a BBQ proper justice

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Annie April 3, 2014 at 9:31 pm

This is very close to my family’s recipe, but we add diced water chestnuts for more crunch, chopped hard boiled eggs (2) and usually leave out the onion. I’ve been using light sour cream and mayo for the dressing. Perfect for a pot luck or BBQ, or a hot summer day.

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