Tuna Macaroni Salad
Ingredients:
8 ounces elbow macaroni (about 2 cups)
1 can (5-6 ounces) tuna, drained (preferably in water or oil, depending on your preference)
1 cup frozen peas, thawed
1/2 cup diced celery (about 2 stalks)
1/4 cup diced red onion
1/2 cup shredded cheddar cheese (optional, for extra flavor)
1/4 cup chopped fresh parsley (optional, for garnish)
For the Dressing:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar (or white vinegar)
1 tablespoon sugar (optional, for a touch of sweetness)
Salt and pepper to taste
Instructions:
1. Cook the Macaroni:
Photo: Show a pot of boiling water with macaroni cooking.
Step: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process. Set aside.
2. Prepare the Vegetables:
Photo: Display chopped celery, diced red onion, and thawed peas.
Step: While the pasta is cooking, prepare the vegetables. Dice the celery and red onion. Thaw the frozen peas if they are not already thawed.
3. Make the Dressing:
Photo: Show mayonnaise, Dijon mustard, vinegar, and sugar in a bowl.
Step: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar (if using). Season with salt and pepper to taste.
4. Combine Ingredients:
4.1. Mix Pasta and Vegetables:
Photo: Show the cooled macaroni, peas, celery, and red onion being mixed in a large bowl.
Step: Add the cooked and cooled macaroni, peas, celery, red onion, and drained tuna to the bowl with the dressing. Stir gently to combine all the ingredients.
4.2. Add Cheese (Optional):
Photo: Show shredded cheddar cheese being mixed in.
Step: If using, fold in the shredded cheddar cheese for added flavor and texture.
5. Chill and Serve:
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