Easy Summer Tuna Macaroni Salad

This recipe has been in my family for at least three generations, and is a family favorite. I've brought it to many potluck lunches and it's always disappeared. Simple, yet flavorful.


2 cans tuna in water, drained
1 can Veg-All, drained
1 lb small shell macaroni
1 cup diced celery
1/2 cup diced onion
1 to 1 1/2 cups mayonnaise
1/2 cup bottled Ranch Dressing
Salt, pepper, celery salt to taste
Optional: 1 or 2 hard-boiled eggs, chopped

Cook shell macaroni according to pkg directions; don't overcook. Run macaroni under cold water to stop cooking process. Drain. Cover and refrigerate at least one hour.

In large mixing bowl, mix tuna (drained), Veg-All, celery and onion (optional eggs). Add macaroni and mix genetly. Add Mayo, Ranch dressing, salt, pepper and celery salt to taste. Mix completely.  Cover and refrigerate at least 3 hours. If desired, sprinkle chopped hardboiled eggs on top before serving. Serves 6-8 as a main dish.

For some reason (family tradition?) we serve with either Ritz Crackers or Saltines.

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