Grandma Wells Tuna Macaroni Salad Recipes

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GRANDMA'S TUNA MACARONI SALAD



Grandma's Tuna Macaroni Salad image

This is the plain old fashioned macaroni salad my grandma used to make, which is still my sister Cathy's favorite.

Provided by Julesong

Categories     Tuna

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups uncooked elbow macaroni
1 can tuna in water, drained
1/2 cup grated cheddar cheese
3/4 teaspoon salt
1 teaspoon dried onion flakes
1/2 cup chopped celery (optional)
3/4 cup good mayonnaise (Best Foods, Helmann's, or Vegenaise)

Steps:

  • Cook macaroni according to package directions and let cool.
  • Mix in the other items well, adding mayo last.
  • Chill well before serving.
  • When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.

Nutrition Facts : Calories 307.7, Fat 6.8, SaturatedFat 3.5, Cholesterol 32.9, Sodium 689.1, Carbohydrate 39.6, Fiber 1.7, Sugar 1.6, Protein 20.6

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Creamy, full of texture and flavor, we loved this tuna macaroni salad. The chunks of white tuna make this a hearty salad. Onion and celery add a nice crunch. We really enjoyed the slightly sweet pop of flavor from the peas. In the warmer months, this will make a nice light lunch or dinner. Perfect for potlucks and picnics too.

Provided by Katrina Freed @Kat19702

Categories     Tuna Salads

Number Of Ingredients 9

3 cup(s) elbow macaroni, uncooked
1 box(es) baby peas, frozen (about 3 cups)
1 can(s) solid white tuna packed in water (large family size can)
5 ounce(s) cheddar cheese, cubed
2 tablespoon(s) sweet pickle relish
1/2 - red onion
3 - 4 - celery stalks
1 cup(s) real mayonaise
- salt and pepper, to taste

Steps:

  • Cook macaroni according to package directions.
  • Place frozen peas in a colander and run warm water over them to thaw; then drain well.
  • When macaroni is done, rinse well in cold water to cool.
  • Place all ingredients in a very large mixing bowl. Mix well.
  • Chill, then serve.

GRANDMA'S MACARONI SALAD



Grandma's Macaroni Salad image

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Provided by Hope

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13

2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
  • Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
  • Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g

CLASSIC TUNA-MACARONI SALAD



Classic Tuna-Macaroni Salad image

I like this recipe. It is close to my mother's...which is a good thing!! I think I took the dressing part of it from a Muellers box.

Provided by Jill L. Margaritta

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces elbow macaroni
3/4 cup real mayonnaise
2 tablespoons cider vinegar
1 tablespoon prepared mustard
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped radish
1/4 cup chopped green pepper
1 small can albacore tuna (optional) or 1 small chicken (optional)
1/2 cup sweet peas

Steps:

  • Cook and drain pasta according to the package directions.
  • Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl.
  • Chop up all the veggies.
  • Drain the can of tuna or chicken.
  • Mix all together.
  • *Note* Add the peas last and stir them gently. You don't want them mushed up.
  • Toss to coat.
  • Cover and chill to blend the flavors.
  • Enjoy.

Nutrition Facts : Calories 440.4, Fat 15.9, SaturatedFat 2.4, Cholesterol 11.5, Sodium 954.8, Carbohydrate 64.9, Fiber 3.8, Sugar 9.7, Protein 9.8

TUNA MACARONI SALAD



Tuna Macaroni Salad image

This is our version of an old Betty Crocker recipe. Again, since we are garlic freaks, we kicked up the garlic and tried other improvement. This is a great side dish or along. Great for potlucks.

Provided by Chef Boy of Dees

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (7 ounce) package shell macaroni (small sized)
1 (7 ounce) can tuna, drained
1 cup cubed sharp cheddar cheese (we also shredded it and it was ever better)
1/3 cup minced onion (grated is better)
1 cup salad dressing or 1 cup mayonnaise
2 cloves garlic, crushed (again more is better)
3/4 teaspoon salt (can be garlic salt)
1/4 teaspoon pepper
3/4 cup sliced sweet pickle relish (best if left out) (optional)

Steps:

  • Cook macaroni as desired AL DENTE.
  • Drain; rinse with cold water.
  • Combine macaroni, cheese, tuna, pickle relish (if used) and onion in a large bowl.
  • In a separate bowl, stir together salad dressing, salt, pepper and garlic.
  • Pour over macaroni mixture and toss to coat.
  • Cover and chill for at least 3 hours (overnight is best).

Nutrition Facts : Calories 248.3, Fat 12.2, SaturatedFat 5.7, Cholesterol 56.6, Sodium 733.3, Carbohydrate 18.1, Fiber 0.8, Sugar 4.5, Protein 16.3

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Kitty's birthday salad. Traditionally we have made this every July for years and years. Until Grandma Wells died, the kids never knew it was originally her recipe from the 1960s.

Provided by Katrina Freed

Categories     Tuna Salad

Time 55m

Yield 10

Number Of Ingredients 8

2 ½ cups elbow macaroni
1 cup mayonnaise
1 (10 ounce) package frozen green peas, thawed
1 (5 ounce) can albacore tuna, drained and flaked
1 cup diced celery
1 cup cubed Cheddar cheese
½ cup chopped red onion
2 tablespoons chopped sweet pickle

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
  • Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 25.9 g, Cholesterol 28.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 5.6 g, Sodium 312.2 mg, Sugar 3.4 g

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Kitty's birthday salad. Traditionally we have made this every July for years and years. Until Grandma Wells died, the kids never knew it was originally her recipe from the 1960s.

Provided by Katrina Freed

Categories     Tuna Salad

Time 55m

Yield 10

Number Of Ingredients 8

2 ½ cups elbow macaroni
1 cup mayonnaise
1 (10 ounce) package frozen green peas, thawed
1 (5 ounce) can albacore tuna, drained and flaked
1 cup diced celery
1 cup cubed Cheddar cheese
½ cup chopped red onion
2 tablespoons chopped sweet pickle

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
  • Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 25.9 g, Cholesterol 28.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 5.6 g, Sodium 312.2 mg, Sugar 3.4 g

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Kitty's birthday salad. Traditionally we have made this every July for years and years. Until Grandma Wells died, the kids never knew it was originally her recipe from the 1960s.

Provided by Katrina Freed

Categories     Tuna Salad

Time 55m

Yield 10

Number Of Ingredients 8

2 ½ cups elbow macaroni
1 cup mayonnaise
1 (10 ounce) package frozen green peas, thawed
1 (5 ounce) can albacore tuna, drained and flaked
1 cup diced celery
1 cup cubed Cheddar cheese
½ cup chopped red onion
2 tablespoons chopped sweet pickle

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
  • Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 25.9 g, Cholesterol 28.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 5.6 g, Sodium 312.2 mg, Sugar 3.4 g

SARASOTA'S ... --THIS IS GRANDMA'S TUNA MACARONI SALAD--



Sarasota's ... --This is Grandma's Tuna Macaroni Salad-- image

The other day on one of the posts, someone had mentioned making tuna macaroni salad for dinner and I just love that salad but haven't had it in quite a while. However, I have had so many versions over the years that have "tons" of mayo and "no" flavor it made me not want to make it anymore. But, I thought it was worth posting what I was used to having growing up. So, after looking online, I really didn't find one that was what our family made, so here it is. Now, we always served our "Tuna Mac Salad" with a bowl of creamy tomato soup (tomatoes from the garden), a loaf of bread (it didn't matter what kind, grandmas recipe fresh baked), and the Macaroni Salad was served over a bed of fresh chopped lettuce, (iceberg back then), whereas, today I use a mix of romaine and iceberg. This is still the only version I make.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 18

1 (1 lb) box elbow macaroni (I prefer a rough cut or large elbow)
2 (7 ounce) cans tuna (Note ( First, I only use tuna in water, well drained. Second, I like a lot of tuna in my salad and )
1 cup frozen baby peas
1 medium onion, fine chopped
2 celery ribs, fine chopped (and don't throw out the celery leafs, they are just as good chopped and added to the salad)
2 hard-boiled eggs, fine diced
1/2 cup green pimento stuffed olive, cut in half
3 -4 tablespoons kosher dill pickles, chopped fine (more or less to taste)
1 1/2 cups mayonnaise (no miracle whip or low fat)
1/2 teaspoon Dijon mustard
1 tablespoon pickle juice
1 tablespoon fresh parsley (more if you like)
1 teaspoon fresh dill
salt
pepper
paprika
1 sprig dill
1 hard-boiled egg, thin sliced

Steps:

  • Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
  • Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
  • Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
  • Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
  • Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
  • As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Kitty's birthday salad. Traditionally we have made this every July for years and years. Until Grandma Wells died, the kids never knew it was originally her recipe from the 1960s.

Provided by Katrina Freed

Categories     Tuna Salad

Time 55m

Yield 10

Number Of Ingredients 8

2 ½ cups elbow macaroni
1 cup mayonnaise
1 (10 ounce) package frozen green peas, thawed
1 (5 ounce) can albacore tuna, drained and flaked
1 cup diced celery
1 cup cubed Cheddar cheese
½ cup chopped red onion
2 tablespoons chopped sweet pickle

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
  • Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 25.9 g, Cholesterol 28.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 5.6 g, Sodium 312.2 mg, Sugar 3.4 g

GRANDMA GRACE'S MACARONI SALAD WITH TUNA



Grandma Grace's Macaroni Salad With Tuna image

I don't know where my mother learned to make this macaroni salad, but it is a multi generation family favorite. And it is so simple! The only family get togethers where we don't make this are Thanksgiving and Christmas. I think my father would dis-own my sister and me if one of us didn't make it for Easter! It always disappears when taken to pot-lucks and picnics. There is no mustard in it, and it is the only macaroni salad my dad will eat. My mom used to use regular tuna packed in oil, but I now use solid white albacore packed in water, whole wheat pasta and canola oil mayo in an effort to "lighten it up". Prep time includes 2 hours cool time.

Provided by Simply Chris

Categories     Tuna

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 9

12 ounces elbow macaroni, cooked al-dente, and completely cooled
2 (6 ounce) cans tuna
1 -1 1/2 cup mayonnaise, do not use salad dressing
2 large kosher dill pickles, coarsely chopped
2 celery ribs, thinly sliced
1 teaspoon dried dill
salt and black pepper
fresh dill sprig (optional)
hard-boiled egg (optional)

Steps:

  • Cook the macaroni according to package directions for al dente doneness.
  • Drain and immediately plunge into very cold water to stop any further cooking.
  • Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
  • Gently stir in about 1/2 cup of the mayonnaise.
  • Add the pickles, celery and dried dill.
  • Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
  • Add salt and pepper to taste, again gently stirring inches.
  • Refrigerate for at least 2 hours before serving.
  • If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
  • Garnish with fresh dill and sliced eggs if using.

Nutrition Facts : Calories 281.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 19, Sodium 534.9, Carbohydrate 34.1, Fiber 1.6, Sugar 3.2, Protein 13.1

GRANDMA WELLS' TUNA MACARONI SALAD



Grandma Wells' Tuna Macaroni Salad image

Kitty's birthday salad. Traditionally we have made this every July for years and years. Until Grandma Wells died, the kids never knew it was originally her recipe from the 1960s.

Provided by Katrina Freed

Categories     Tuna Salad

Time 55m

Yield 10

Number Of Ingredients 8

2 ½ cups elbow macaroni
1 cup mayonnaise
1 (10 ounce) package frozen green peas, thawed
1 (5 ounce) can albacore tuna, drained and flaked
1 cup diced celery
1 cup cubed Cheddar cheese
½ cup chopped red onion
2 tablespoons chopped sweet pickle

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
  • Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 25.9 g, Cholesterol 28.1 mg, Fat 22.8 g, Fiber 2.4 g, Protein 11.9 g, SaturatedFat 5.6 g, Sodium 312.2 mg, Sugar 3.4 g

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