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Macaroni Salad with Tuna and Peas

Elbow macaroni, tuna fish, peas, and red onion tossed with a mayonnaise dressing and topped with hard boiled eggs and paprika.
4.34 from 6 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 292kcal
Author: Shelby Law Ruttan

Ingredients

  • 2 cups dried elbow macaroni cooked according to package and cooled
  • 4 oz can solid white tuna fish drained and flaked.
  • 2 hard boiled eggs
  • 1 cup frozen peas thawed and drained
  • ¼ cup diced red onion
  • 1 cup mayonnaise
  • ¼ teaspoon cayenne pepper
  • Paprika optional

Instructions

  • Add the cooked elbow macaroni, tunafish, peas, and red onion to a large mixing bowl. Toss to combine. [mv_img id="2791"]
    adding the red onion, pease, and tuna to the cooked macaroni
  • Add the mayonnaise and cayenne pepper to the macaroni salad mixture and stir to coat. [mv_img id="2792"]
    adding the mayonnaise and cayenne pepper to the macaroni mixture
  • Arrange quarted hard boiled eggs over the top of the macaroni salad. Sprinkle with paprika (if using). Refrigerate until ready to consume.[mv_img id="2793"]
    garnishing the macaroni salad with egg quarters

Video

Notes

  • Substitute small shells pasta for the elbow macaroni (just remember, the peas like to snuggle inside of the shell!)
  • Substitute cooked baby shrimp or canned chicken for the tuna fish.
  • Stir in some chopped garlic dill pickles or even better, some sweet hot pickles!
  • If you want to cut the heaviness of mayonnaise down, use half sour cream and half mayonnaise.
  • Add a teaspoon of dijon mustard or sweet hot mustard to the mayonnaise dressing.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 13g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 64mg | Sodium: 259mg | Fiber: 2g | Sugar: 2g