My preferred morning brew that won’t ruin my diet.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 cups macaroni
- 2 (5 ounce) cans tuna, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 teaspoons garlic powder
- 1 ½ cups mayonnaise
- 2 tablespoons prepared mustard
- salt to taste
- ground black pepper to taste
Instructions
- Cook noodles in a large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix tuna, onion, bell pepper, celery, garlic powder, mayonnaise, salt and pepper, and mustard together in a large bowl. Add pasta, and mix well.
- Less mayonnaise can be used for the dressing, if desired.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 244 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! Made this with what I had on hand in case anyone else is missing some of the ingredients. 2 cups of gluten free rotini pasta, 1 can of tuna, 1/8 of an onion, no bell pepper (although I think it would taste yummy), double the celery because of the missing bell pepper, added a bit of dry mustard as well as prepared mustard, salt, white & black pepper & garlic powder . I was out of onion powder. Absolutely delicious. Adding this to my rotation instead of my regular one that’s also from this site. That one has curry powder so it’s a bit different in taste.
First off I have to say that 2 tablespoons of garlic powder has got to be an error! That would make it inedible. I used 2 TEAspoons (which is 1/3 the stated amount) and that was plenty; I’d even use less next time. Given that change, the salad was quite good with a nice tang from the mustard. I used a small onion, and next time I would use even less as it was overpowering compared to the green pepper and celery. You could only taste the onion. I also prefer the veggies minced instead of chopped. Very creamy and filling though; made a nice lunch!
I make it I don’t use Garlic powder or bell pepper !!!! ( If you don’t like garlic you shouldn’t use it in your recipe!!! **( No Brainer)
Came out really tasty, with a few changes for taste. Cut garlic to about 1/4 tsp.*, and started with less mayo (M.Whip lite). Added a couple of chopped hard boiled eggs and some frozen peas. (*tip: don’t toss out a recipe because you know you don’t like one ingredient – pare it down or illiminate it). Even better the next day, and makes a great cold summer supper.
It was ok but not my thing. I followed the recipe exactly except for the green pepper, I only had red so that’s what I used along with 1 can of tuna and 2 hard boiled eggs. I just didn’t care for the taste. My mom used to make this as a meal using tuna, green pepper and shredded carrots with just some salt, pepper and mayo. She would serve thick sliced tomatoes on the side, it was the best in the summer.
It was very good although I left the celery out, I hate celery but used all the other ingredients. Definitely will make again.
Great recipe,seen another one to add boiled eggs and I will later but it came out great thank you,and I love garlic don’t know what the other lady was talking about my house doesn’t smell like garlic,she must have used too much… nonetheless will be making it again using this recipe thank you
As written, this sort of languished in the fridge with no takers; unusual in our household of 5 hungry men. After reading a lot of the reviews, I reduced the garlic considerably, knowing I could add more later. I also did something I have done with another mac salad recipe: Combine the cooked macaroni and vegetables, then toss with 1/4-1/2 cup Italian salad dressing. Refrigerate over night or at least 2 hours. Continue with recipe (reduce the mayo a little). It easily adds a lot of subtle flavor. I also add cucumber and cherry tomatoes some times.
That is just way too much garlic powder! I suggest starting with 2 teaspoons, taste and add up to another 1 teaspoon in increments until it suits your family’s tastes. It’s a good basic recipe and you can tweak it to use up left-over chicken in place of tuna or add a couple of boiled eggs. I’ve added halved grape or cherry tomatoes and my family always enjoys that version.
I loved this recipe! This is the same Macaroni salad recipe my family has been using for 60 years with only one difference. Instead of the mustard, we added 1/3 cup of Italian salad dressing. Delicious!
2 tablespoons of garlic powder MUST be a misprint! I made it with a couple of changes… I used canned chicken instead of tuna (we don’t like canned tuna), I used those mini red, yellow and green peppers, I used half the amt of mustard, cut down the garlic powder to a tsp. and added a few splashes of green Tabasco. We can’t stand sweet macaroni salads, so this was perfect for us and it turned out great with my tweaks!
Added bacon
Portions are small; onion is overwhelming. Will not make this again.
I’m not a fan of tangy macaroni salad so when I found this recipe I had to give it a go! Made some changes tho… Used 250g of bowtie pasta, and used dijon mustard instead. I also cut down the mayo, mustard, garlic and tuna to half of the portion. For veggies I put diced cherry tomatoes, mini cucumber and bell pepper. Turned out awesome! 4 stars because I think if I had followed the portions it would be too much dressing and garlic.
Hi, happy so many have used this recipe and found it as a simply recipe to add their choice of variations to make it their recipe. This is my recipe, this is the way my husband eats this but I grew up eating it with black pepper, onions, and sometimes some dry ranch seasoning sprinkled on it. ( I did this later after Ranch dressing came out) Even some diced red pepper in it. We always added more mayo after it came out of fridge because the noodles seem to absorb it, and that makes it creamy again. So,….now I’m telling you, add ingredients to my simple beginning cold Mac & tuna salad your own, or like it is written for your taste preference! Thank you for trying this and reviewing it, whether good or bad. Happy and good eating.
Big hit at our small group dinner. Used orange and yellow peppers (don’t like green ones and had the others on hand), used carrots (didn’t have celery on hand), used a clove of fresh garlic instead of the powder, subbed green onions for color and a small bit of broccoli (because it needed to be used) and I added smoked paprika because I love it and put it on everything!
My boyfriend who is extremely picky about macaroni salad was very happy with the flavor. Followed the recipe as is no alterations.
This is a very nice, simple, macaroni salad! Just what I remember from my nana. I did use red peppers instead of green but stuck to the recipe, otherwise. I found the amount of garlic powder too much so I used a fresh clove the next time. We found it was so nice the next day as the macaroni absorbed the flavours well. Excellent for packed lunches for a day or two afterwards.
Great recipe–But if you want it moist with less mayo–add a little olive oil or Italian dressing to the macaroni before adding the other ingredients
Great dish. Almost like moms. Easy and quick, lasts a couple of days.
Made it without the tuna and everyone loved it.