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Categories:
macaroni onion fresh carrot green pepper celery salt celery mayo cider vinegar milk tuna peas parsley
Viewed: 18 - Published at: 6 years agoIngredients
- 1 lb. macaroni (elbows)
- 1 medium to large onion, diced
- 1 fresh carrot, diced
- 1 c. green pepper, diced (optional)
- 1 to 2 ribs celery, diced
- salt and pepper to taste
- 2 tsp. celery seed
- 2 to 2 1/2 c. Hellmann's mayo
- 1/4 to 1/2 c. cider vinegar
- 1/8 to 1/4 c. milk or water
- 1 (6 1/2 oz.) can tuna, drained (white or light)
- 1 small can peas, drained or 1 c. frozen
- few parsley sprigs and tomato (for garnish)
Method
- Cook macaroni as directed on package.
- Drain and cool.
- Add onion, carrot, celery, green pepper, salt, pepper and celery seed. Mix together.
- Set aside.
- In large measuring cup, add mayonnaise and vinegar.
- Mix together until smooth.
- Add milk (or water), mixing until smooth and of pouring consistency.
- Pour onto macaroni and mix all together.
- Mix in peas and tuna.
- Place in serving bowl.
- May garnish with sliced tomatoes and parsley.
- Chill.
- (If salad is not moist enough, mix together more of mayo mixture and add to salad.)
