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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 7.3 g
  • Cholesterol: 42.2 mg
  • Sodium: 65.6 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.2 g

View full nutritional breakdown of Karen's Macaroni Salad (1/2 cup serving) kec calories by ingredient
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Karen's Macaroni Salad (1/2 cup serving) kec

Submitted by: KECDMC


Number of Servings: 11

Ingredients

    4 1/2 cups cooked elbow macaroni (Ronzoni smart taste)
    (approximately 8oz or 1/2 of a pound of dry pasta)
    1/2 cup onion, finely chopped
    1 stalk celery, finely chopped
    2 large eggs, hardboiled, peeled, and chopped small
    1 (3oz pouch tuna in water (I used Wegmans Albacore)
    (or a 4oz can, if preferred)
    1/2 tsp cider vinegar
    1 cup Hellmann's Canola Mayonnaise
    Salt and Pepper to taste

Directions

Cook the elbow macaroni in boiling water until done (approximately 6-8 minutes) and drain. In another smaller pot put the two eggs and just cover them with water. Bring them to a rolling boil, then put the lid on the pot, turn off the flame and let them sit for 14 minutes. Then drain the hot water into the sink and leave the eggs in the pan with cold running water pouring over them for several minutes until they've cooled completely. Peel the eggs, and then chop them small.
In a large bowl stir together the mayo and vinegar. Then add in the chopped onion, celery, eggs, drained and shredded tuna, and cooked elbow macaroni. Stir to mix completely, taste, and then add salt and pepper to taste. This recipe yields 5 1/2 cups of macaroni salad with a serving size of a half a cup. (11 (1/2 cup servings)

Number of Servings: 11

Recipe submitted by SparkPeople user KECDMC.






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