Tuna Macaroni Salad

This is a favorite pasta salad of mine and I particularly enjoy it with barbeque. I highly recommend this salad with barbeque ribs, baked beans, and corn on the cob. I hope you enjoy this salad as much as I do.

Tuna Macaroni Salad

Yield 6-8 servings

Ingredients

1-12 ounce can tuna, drained

12 ounces medium shells

2 large eggs

2 tablespoons apple cider vinegar

1 tablespoon sugar

1 clove garlic, minced

1 teaspoon celery seed

1 teaspoon Old Bay seasoning

1/2 teaspoon salt

2 turns on the pepper mill

3/4 cup of mayo

1 tablespoon stone ground mustard

1/4 cup sweet pickle relish

1/4 cup diced red onion

Preparation

Heat a 6 quart stock pot of lightly salted water to a boil. Once the water in boiling put the pasta and the eggs into the pot and boil for 10-12 minutes until the pasta is al dente.

While the pasta and eggs are boiling let's get the dressing ready. In a mixing bowl add the vinegar and sugar then stir until the sugar is dissolved. Then stir in the seasonings, the mustard. now whisk in the mayo then add the onions and relish until mayo is fully mixed in and smooth. Now stir in the tuna.

When the pasta is done cooking drain in a colander, put the eggs aside in a bowl of cold water and put the hot pasta into the dressing and gently fold until partially blended. Now peel the hard cooked eggs and cut into large pieces and fold in with the pasta until everything is well mixed.

Transfer the pasta salad into a storage container and refrigerate overnight. Give the salad a stir before serving. Enjoy!