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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 2.1 g
  • Cholesterol: 59.2 mg
  • Sodium: 189.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.0 g

View full nutritional breakdown of Mac Salad calories by ingredient
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Mac Salad

Submitted by: KSCHRAUT

Introduction

This summer-time favorite is great for any time of year! This summer-time favorite is great for any time of year!
Number of Servings: 8

Ingredients

    Carrots and Peas, canned. 8.5oz
    2 Tuna, canned in water. 5oz
    Shell Macaroni 16oz box
    2 Hard Boiled Eggs
    1 TBSP Lite Mayo (optional)

Tips

It's not bad to eat the macaroni salad warm, I just prefer it chilled.

The mayo is just to add a little taste and mixes in with the tuna nicely. It's not necessary.


Directions

In small pot, place two eggs in water and begin to boil. The eggs will take about 10-12minutes to become hard-boiled.

In bigger pot, boil water (enough to cook macaroni - I never measure my water because I'm used to how much I need when cooking).
Once water is boiling, pour in macaroni and let it cook. About 12-15minutes.

Once eggs are done, put them in a small bowl and place in fridge to cool down. Let them set for about 7-10minutes.

Drain macaroni once cooked. Pour macaroni into a large bowl (with enough room to stir in the remaining ingredients)
Take the rest of the ingredients and put into bowl with macaroni. Mix them all together.

Once eggs are cool, peel the shell off, cut up egg, and mix it into the macaroni mixture.

Let macaroni salad cool in fridge for at least 20 minutes before serving.

Serving Size: Makes 8, 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KSCHRAUT.






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Member Ratings For This Recipe

  • Grear recipe! Quick and simple. Made it for dinner tonight. Used just peas and added green olives. - 1/7/12

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