How to Make Tuna Macaroni Salad
Tuna Elbow Macaroni (or any “short” pasta) Hard Boiled Eggs Peas Dressing Salt & black pepper (to taste)
Cool it down – Allow the pasta to cool before mixing in the dressing. You can sprinkle some cold water over the noodles to help cool them down, or toss with some ice cubes. PRO TIP: If using frozen peas, mix the peas (still frozen) with the macaroni in a large bowl. This helps to both cool the pasta faster and thaw the peas at the same time. Keep some of the pasta water – As the noodles are cooling, they might become a little dry. Set aside 1-2 cups of pasta water to toss with the noodles. As the noodles cool, so will the water. Just gently toss a little bit of water in with the noodles at a time. You probably won’t even need all the pasta water. Toss it in a little oil – You can also toss the noodles in a little bit of oil after the pasta has cooled down a bit. Don’t add the oil when the pasta is too hot. Only add a small amount of oil at a time (about a teaspoon) until the noodles are coated. This creates a barrier, making it more difficult for the noodles to absorb the dressing. Adjust the mayo-sour cream ratio – The more sour cream you use, the less the dressing will be absorbed. The trade-off here is that by reducing the mayonnaise, you may be sacrificing some of the flavor. Play around with the ratios to see what works best for you.
Cubed or shredded cheddar cheese Celery Tomatoes Red bell peppers Chopped pickles (dill or sweet) Sweet pickle relish Shredded carrot Red Onion Green Onion Chopped dill Fresh parsley Dijon mustard Canned chunk salmon (in place of the tuna if you prefer) Plain Greek yogurt (in place of the mayo)
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