Hawaiian Macaroni Salad with Tuna
Hawaiian Macaroni Salad with Tuna
Ingredients
For the Macaroni Salad
- 1 pound elbow macaroni
- 2 stalks celery, finely diced
- 1 carrot, grated
- 1/4 cup red onion, finely minced
- 2 cans canned tuna, 5-ounce, drained and flaked
For the Dressing
- 1 1/2 cups Qupie mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup milk, whole milk preferred
For Garnish (Optional)
- 2 tablespoons green onions, sliced
- 1/4 teaspoon paprika
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 15 min
- 2
While the macaroni cooks, prepare the dressing. In a large bowl, whisk together the Qupie mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth. Gradually whisk in the milk until the dressing is creamy and slightly thinned.
⏱️ 5 min
- 3
Add the cooled macaroni, diced celery, grated carrot, minced red onion, and flaked tuna to the bowl with the dressing. Gently fold all ingredients together until everything is evenly coated.
⏱️ 10 min
- 4
Cover the bowl and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the macaroni to absorb the dressing. Stir occasionally during chilling.
⏱️ 60 min
- 5
Before serving, taste and adjust seasoning if necessary. If the salad seems too thick, you can add a splash more milk to reach your desired consistency. Garnish with sliced green onions and a sprinkle of paprika, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hawaiian Macaroni Salad with Tuna
Ingredients
For the Macaroni Salad
- 1 pound elbow macaroni
- 2 stalks celery, finely diced
- 1 carrot, grated
- 1/4 cup red onion, finely minced
- 2 cans canned tuna, 5-ounce, drained and flaked
For the Dressing
- 1 1/2 cups Qupie mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup milk, whole milk preferred
For Garnish (Optional)
- 2 tablespoons green onions, sliced
- 1/4 teaspoon paprika
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 15 min - 2
While the macaroni cooks, prepare the dressing. In a large bowl, whisk together the Qupie mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth. Gradually whisk in the milk until the dressing is creamy and slightly thinned.
⏱️ 5 min - 3
Add the cooled macaroni, diced celery, grated carrot, minced red onion, and flaked tuna to the bowl with the dressing. Gently fold all ingredients together until everything is evenly coated.
⏱️ 10 min - 4
Cover the bowl and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the macaroni to absorb the dressing. Stir occasionally during chilling.
⏱️ 60 min - 5
Before serving, taste and adjust seasoning if necessary. If the salad seems too thick, you can add a splash more milk to reach your desired consistency. Garnish with sliced green onions and a sprinkle of paprika, if desired.
⏱️ 5 min