Cool As A Cucumber Tuna Macaroni Salad Recipes

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SIMPLE TUNA MACARONI SALAD



Simple Tuna Macaroni Salad image

This macaroni salad is a simple and delicious combination of tuna with chopped vegetables. Use cooked shell pasta or elbows in the salad.

Provided by Diana Rattray

Categories     Entree     Side Dish     Lunch     Salad

Time 28m

Yield 6

Number Of Ingredients 8

8 ounces small shell macaroni (or elbow macaroni)
1 (6-ounce) can tuna (drained, flaked)
3/4 cup mayonnaise (or more, as needed to moisten)
2 tablespoons onion (finely chopped)
1/2 cup celery (chopped)
1/4 cup red bell pepper (or green or a combination, chopped)
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper

Steps:

  • Cover bowl and chill until serving time.

Nutrition Facts : Calories 289 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, Sodium 646 mg, Sugar 1 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

TUNA-MACARONI SALAD



Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

  • Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
  • In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

THE BEST MACARONI SALAD YOU WILL EVER HAVE!!



The BEST Macaroni Salad You Will EVER Have!! image

This macaroni salad has been in my family for generations. and I have never had anyone say they don't love it! I have friends who constantly ask me for the recipe, yet I have never given it out....until now. This salad is the BEST macaroni salad in the world, you just gotta try it to believe me! Please rate if you like it! I love to serve this with hamburgers or bratwurst on a summer day! This goes very well at any party and even at Thanksgiving!

Provided by nyghtspydr

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 2h30m

Yield 14

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
  • Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
  • Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
  • Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.1 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 2.7 g, Sodium 761.6 mg, Sugar 13.3 g

COOL-AS-A-CUCUMBER SALAD



Cool-As-A-Cucumber Salad image

The lightly sweet blend of ingredients adds a refreshing touch to sliced cukes right out of the garden.-Joleen Jackson, Zumbrota, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4-6 servings.

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup half-and-half cream
1/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon dill weed
3 medium cucumbers, sliced

Steps:

  • In a large bowl, combine the first five ingredients. Add cucumbers; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 203 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

COOL AS A CUCUMBER TUNA MACARONI SALAD



Cool As a Cucumber Tuna Macaroni Salad image

Great picnic salad or serve over a bed of greens for a cool lunch. Prep time includes time to let the cucumbers sit in salt.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 cucumber, peeled seeded and diced
1/2 teaspoon salt
2 cups elbow macaroni, uncooked
1 cup grape tomatoes, each cut in half
1/2 cup chopped red onion
1 (6 ounce) can albacore tuna, drained and flaked
3/4 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup light sour cream
3/4-1 cup mayonnaise, use any amount to taste
1 tablespoon low-fat milk
salt, if needed to taste

Steps:

  • Sprinkle the diced cucumber with the 1/2 tsp of salt and let sit in a collander over a bowl for about 20 minutes to draw out the liquid. Shake off any extra liquid.
  • Meanwhile, cook the macaroni according to the package. Drain and rinse with icy cold water. Drain well.
  • Place the cooked, cooled macaroni in a large bowl.
  • Add the halved tomatoes, onion, tuna, dill, pepper and then the cucumbers that have been sitting in the salt.
  • Gently mix together.
  • Stir in the sour cream, mayonnaise, and milk. Mix everything well.
  • Chill for at least 2 hours.
  • Taste and add more salt if needed.

Nutrition Facts : Calories 235, Fat 9.3, SaturatedFat 1.8, Cholesterol 17.3, Sodium 392, Carbohydrate 28.8, Fiber 1.4, Sugar 3, Protein 9.4

TUNA-CUCUMBER-PASTA SALAD



Tuna-Cucumber-Pasta Salad image

Here is a tuna-cucumber-pasta recipe that delivers amazing fresh flavors and has always been a favorite whenever it has been served. Guaranteed to be the WOW factor of your meal. This recipe and some of my other favorites are on: dougsdinners.blogspot.com

Provided by dhoag3423

Categories     Low Cholesterol

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package rotini pasta (rotini pasta preferred, tri-color fun for summer) or 1 (8 ounce) package elbow macaroni noodles (rotini pasta preferred, tri-color fun for summer)
1 cup mayonnaise
1/2 cup Italian dressing (I think Good Seasons is superior to Wish Bone)
1 tablespoon prepared yellow mustard
2 tablespoons fresh dill weed, chopped fine or 1 tablespoon dried dill weed
2 cups cucumbers, peeled, halved lengthwise, seeded, then each half cut in two lengthwise again and then sliced thinly
1/2 cup green pepper, diced
1/4 cup scallion, chopped
2 celery ribs, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (7 ounce) cans albacore tuna in water, well drained by pressing lid hard on tuna while holding can upside down over sink (Costco Solid White Albacore tuna is wonderful! Bumblebee albacore in water second)

Steps:

  • Prepare macaroni or pasta as directed on package. Combine mayonnaise, Italian dressing, mustard, and dill. Add pasta to dressing and mix well. Place vegetables and tuna in salad bowl. Sprinkle with salt and pepper. Add pasta and dressing mixture and toss all ingredients gently. Refrigerate, covered, at least 4 hours before serving.
  • NOTES: Good Seasons Italian salad dressing makes an easy, wonderful marinade for chicken on the grill. Place chicken pieces in Ziploc bag with ½ cup salad dressing for at least one hour. Be careful, remembering that the dressing is made with salad oil and will flare up at first as the oil ignites. It can also be used dry as a rub.
  • Good Seasons salad dressing is becoming harder to find as Kraft Foods moves toward higher end premium dressings.

TUNA-MACARONI SALAD



Tuna-Macaroni Salad image

You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled proteins. Some people love raw onion and celery, but you can leave them out or keep them in as you like. Make sure you use tuna packed in water. (Tuna in olive oil will make the salad too oily.) It's best chilled - don't serve it at room temperature - its creamy unctuousness balances out the heat (from spice or from cooking) of whatever it's paired with.

Provided by Millie Peartree

Categories     pastas, salads and dressings, seafood, main course, side dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 12

Kosher salt (Diamond Crystal)
1 pound elbow macaroni
2 (5-ounce) cans tuna in water, drained
2 hard-boiled eggs, peeled and smashed with a fork
1 1/2 cups mayonnaise, plus more to taste
1/2 cup sweet relish
1 tablespoon yellow or Dijon mustard
1 teaspoon onion powder
1/2 teaspoon black pepper
1 cup chopped celery (from about 3 stalks, optional)
1 medium sweet onion, chopped (optional)
Paprika, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil, and cook the macaroni according to package instructions, until slightly pasta al dente. Drain, rinse with cold water until the pasta is cool and set aside.
  • In a large mixing bowl, combine the cooked macaroni, tuna, eggs, mayonnaise, relish, mustard, onion powder, pepper and 1 teaspoon salt. Add chopped celery and onion, if using, and toss gently with a spoon to combine.
  • Taste and adjust salt and mayonnaise as needed. Cover and refrigerate for at least 3 hours, and up to overnight. Sprinkle with paprika for garnish before serving cold.

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