Spring is such a busy time of year. The days are longer and I know for our family, we seem to have a to do list that is a mile long. When the weather is finally this nice, it’s hard not to spend every minute preparing your yard and gardens for the upcoming summer. This week my husband has been working very hard getting my new garden area ready. He is also building me raised beds this year, so I am very excited to plant vegetables this weekend and share some garden photos with everyone next week:).
After a long, busy month, we will be taking time this weekend to honor and remember those who have made the ultimate sacrifice while serving our country. If you cannot make it to a service being held in your area, consider watching one of the many Memorial Ceremonies that will be broadcast on may news stations. I enjoy having a picnic with my family on Memorial Day, but I want my children to know the meaning of Memorial Day too.
I save this Tuna Macaroni Salad recipe for special summer family picnics, like Memorial Day and the Fourth of July. Don’t get me wrong, I could eat this type of side dish more often, but it’s obviously not a healthy food choice. I have seen many “light” and “skinny” versions of macaroni salads which work out wonderfully for some people. I am going to be completely honest here- I don’t eat macaroni salad all of the time, so when I do, I am not going to waste any of my calories on anything but the real deal! I am warning you now, this is not a light version, but it’s a great macaroni salad! I save myself time by making this the night before it is served, and you need the flavors to blend together nicely as well. This is not a fancy salad, but it is very easy to make, tastes great, serves a crowd and goes well with anything on the grill. Have a wonderful weekend and enjoy your loved ones!
Ingredients
- 1 lb. elbow macaroni, cooked and drained (Do not rinse your pasta or the mayonnaise will not adhere nicely to the pasta)
- 2 (5 oz.) cans albacore tuna, drained and flaked apart
- 1 cup frozen peas
- 2 celery stalks, chopped fine
- 1/2 of a small onion, diced fine
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 (30 oz.) jar Hellmann's mayonnaise
- paprika
Instructions
- I always make this the night before I am serving this, so the flavors blend together- Trust me, it tastes the best this way:)
- In a large mixing bowl, combine cooled macaroni with all other ingredients and mix very well.
- It may seem like a lot of mayonnaise, but the pasta will absorb some of it.
- Refrigerate over night in an air tight container.
- Before serving, add a little more mayonnaise, salt or pepper if needed and sprinkle a little paprika on top.
- Serve cold and refrigerate leftovers.
- Serves 12.
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Mmm! This creamy tuna salad would make a great lunch for this busy mama! Pinning to out Party Board! Thanks so much for sharing at Show-Licious Craft & Recipe Party! Pinning to our Party Board!
~ Ashley
Ashey @ 3 Little Greenwoods recently posted…Backyard Campout Birthday Cake
Thanks so much Ashley! I love having this for lunch! It’s a family favorite:)
This sounds great, and I agree with you about keeping it real! Enjoy your weekend! 🙂
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Thanks so much! Have a great weekend as well:)
Discovered your blog on “Your Creative Timeout Party” you have a new follower! Great recipe, can’t wait to try this 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much for stopping by today:) I am looking forward to browsing around Happy Valley Chow!