I'll be playing catch up again. I have so many posts that I'm behind on... I doubt I'll get to them all before we leave for vacation, but we'll see. Here's the first and actually the most recent since I just made this early this morning. I decided to take this salad to the going away party for my cousins this afternoon since I had all the ingredients on hand already. I got this recipe years ago from my BFF Jaime's mom, Bev. This is soooo yummy! I love the eggs in it - I'd never had eggs in a tuna salad before this. I add peas and green peppers for some more veggies and some green color since I skip the olives. Definitely a great cold salad to take to potlucks.Tuna Macaroni Salad
1 lb. elbow macaroni (I used organic whole wheat rotini)
1 can tuna in water
3 boiled eggs, chopped
1/4 small onion, diced very small (I used about 1/2 of a small organic Walla Walla)
sliced green olives (left these out b/c we don't like them)
just less than 1/4 cup milk (organic)
1 teaspoon mustard (organic)
1/4 teaspoon sugar (organic, free-trade certified, raw)
salt to flavor
3/4 cup Miracle Whip Light
Boil pasta, drain. Make sauce without salt. Add noodles, olives, and onion. Cut up eggs, add. Stir to incorporate.
(I added half of a green bell pepper, diced small, and about 1/2 cup frozen peas).
1 comment:
Mmmm. I bet this is really good. I would have never thought of the eggs either. And we'd skip the olives too :P
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