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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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My mom's renowned macaroni salad, which is perfect as a light meal or served as a side dish. We affectionately dubbed this to be Catholic macaroni salad because it's perfect for those Fridays during Lent! This recipe makes a generous batch which works great for big potlucks, but scale down if you don't want as many leftovers. Ingredients:
3 cups pasta elbows |
7 -8 hard-boiled eggs (chopped or sliced for garnish) |
2 cups miracle whip |
2 -3 tablespoons sweet pickle juice |
2 (6 ounce) cans tuna, drained |
2 stalks celery, finely chopped |
1 cup frozen peas |
1 small carrot, grated |
1/4 cup onion, finely chopped |
salt and pepper |
Directions:
1. Cook elbows about 6-8 mins until tender, but not soft.
2. Rinse with cold water and drain well.
3. Stir in about 1 cup of Miracle Whip and pickle juice until elbows are coated.
4. Meanwhile, microwave frozen peas for 1 minute in a few teaspoons of water, then drain.
5. Toss in chopped eggs & tuna, then add carrots, celery, onion, and peas.
6. Add about another cup of Miracle Whip, salt and pepper to taste.
7. Stir well to make sure everything is lightly coated, but do not over stir.
8. Top with sliced eggs if desired and a sprinkle of paprika.
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