Moms Tuna Macaroni Salad For A Crowd Recipes

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

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. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

COLD TUNA MACARONI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomatoes, celery and tuna.
• Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

MACARONI SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

TUNA MACARONI SALAD

Steps:

• In a pot of boiling, salted water, cook pasta until al dente, 7 to 8 minutes. Drain, then transfer to large bowl to cool slightly.
• While pasta cools, soak onion in cold water. Drain, then stir into pasta along with celery, celery leaves, jalapeno and tuna. Whisk together mayonnaise, buttermilk, lemon juice, relish and mustard. Toss with pasta mixture and season to taste. Refrigerate until cold, at least 30 minutes and up to 8 hours.

COLD MACARONI AND TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Put frozen peas into a colander and rinse with hot water; drain well.
• Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.
• Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

MOM'S BEST MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
• In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

MOM'S TUNA PASTA SALAD

Steps:

• Bring a large pot of water to boil, add box of pasta to boiling water, and cook for about 7 minutes, stirring occasionally.
• Drain the pasta, and rinse in cold water to cool off the shells. Chop up the pickles and onion and add them to a large bowl. Cube the cheese (or buy the cheese already cubed to save time) and add to the pickles. Add the tuna to the pickles and cheese.
• Add the cooled pasta shells to the bowl along with the Miracle Whip and mix everything together. Add pepper and garlic powder to taste. The Miracle Whip should just evenly coat the tuna and shells, but not too thick a coat.
• Cover the bowl and chill it in the refrigerator at least 2 hours before serving.

GRANDMA GRACE'S MACARONI SALAD WITH TUNA

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.

STILL ANOTHER TUNA/PASTA SALAD.......(MOM'S TUNA SALAD)

Steps:

• In a large bowl, combine all ingredients.
• Mix well to blend.
• If salad is too dry, add more mayonnaise.
• Taste, and adjust seasonings to your preference.
• Chill well before serving.
• Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.

CLASSIC TUNA-MACARONI SALAD

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.

MOM'S AWESOME MACARONI SALAD- ENOUGH TO FEED A CROWD

Steps:

• Cook elbow macaroni per package directions; drain and rinse in cold water.
• While the macaroni is cooking, chop the onion and seed and chop the cucumber.
• In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.

TUNA MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse under cold water. Drain again.
• Place cooled macaroni into a large bowl. Add the flaked tuna, onion, celery, radishes, carrots and hb eggs.
• In a seperate bowl, mix together all of the dressing ingredients. Mix until well blended.
• Pour the dressing over the salad and blend together well.
• Chill and serve.
• Add a splash of milk and stir before serving -- especially the next day.