Cook macaroni in boiling, salted water for 8 minutes.
Drain and rinse in cold water.
Combine tuna and all other ingredients with macaroni.
Add mayonnaise and/or horseradish to tuna/macaroni mixture.
Toss gently.
Add more mayonnaise, if desired.
Chill thoroughly.
Serve in lettuce cups.
Garnish with green pepper strips and tomato slices.
Cook the macaroni according to the package instructions
Reheat casserole in microwave oven for about 5 - 6 minutes.
Combine tuna, mayonnaise, chopped egg, onion, pickle
ried elbow pasta and boil for 12 minutes or until cooked
repare the rest of the salad.
Salad -- Not too much to
Cook macaroni in a large pot of
Cook the pasta in a large saucepan of boiling water according to package directions. Add the green beans to the pan for the last 2 mins of pasta cooking time, then drain. Rinse under cold water.
For the dressing, whisk the chili pepper, oil, vinegar and mustard in a small bowl.
Combine the pasta, green beans, herbs, tomato, pepper, tuna and dressing in a large bowl and toss gently.
Cook pasta according to package instructions. Drain and refresh under cold water.
Meanwhile, whisk mayonnaise, mustard and 1/4 cup cold water in a large bowl. Season to taste. Add tuna, coleslaw mix and half the chives. Toss to combine.
Add pasta to tuna mixture. Toss to combine. Serve sprinkled with remaining chives.
Cook macaroni, drain and rinse with cold water.
Combine macaroni, cheese, tuna, onion and celery in a large bowl.
Stir together (use ziti macaroni).
Pour salad dressing, salt and pepper over macaroni mixture and mix thoroughly.
Cover and chill at least 3 hours.
Serves 5 to 8.
Cook macaroni in a large pot of boiling salted water until done. Drain.
Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
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).
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.
aste.
Lightly dust the tuna with the seasoned flour. In
collander over a bowl for about 20 minutes to draw
Boil macaroni in water, adding salt and oil; cook for 10 minutes.
Drain and rinse in cold water.
Pour macaroni into a large salad bowl.
Add the remaining ingredients.
Combine, mixing well.
Cover and chill.
Prepare macaroni dinner as usual.
Combine remaining ingredients in a large bowl; mix well.
Stir in macaroni and cheese.
Spoon tuna mixture into a lightly greased 1 1/2-quart baking dish.
Bake at 350\u00b0 for 18 to 20 minutes or until lightly browned.
Drain tuna and slice radishes.
In a medium mixing bowl, combine the tuna, radishes and macaroni salad.
If necessary, stir in 1 tablespoon mayonnaise or salad dressing to moisten.
Makes 2 servings.
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.