Tuna Veggie Mac Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups of elbow macaroni (I left out of a previous goulash meal)2 cans of Tuna fish flaked 2 hard boiled eggs chopped1 kosher dill pickle chopped1 tomato chopped1 cucumber sliced (I used an English one)1/4 cup shredded carrot1 tsp garlic minced1 tsp dried parsley1/4 tsp sea salt1 tsp fresh ground pepper1Tbsp dehydrated onions1 tsp Salad Supreme®1 tsp yellow mustard4 Tbsp Miracle Whip®1/8 cup 2% milk(I was out of skim & almond)
Cook pasta according to instructions on box. Rinse in cold water allow them to cool while you prepare the remaining ingredients.
Cook your hard boiled eggs as you like them, rinse in cold water and allow them to cool.
In a medium size bowl mix all seasonings, except Salad Supreme. Add Miracle Whip®, mustard & milk stir until well blended.
Chop all your vegetables and add them to the bowl, blend well.
Once the pasta has cooled add that and mix everything.
Peel the eggs, chop, and add to the dish, stir again.
Drain the tuna fish & flake into the bowl, stir well.
Final step sprinkle the Salad Supreme® over the top.
Serving Size: 5 3/4-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JUDYLOUWHO.
Cook your hard boiled eggs as you like them, rinse in cold water and allow them to cool.
In a medium size bowl mix all seasonings, except Salad Supreme. Add Miracle Whip®, mustard & milk stir until well blended.
Chop all your vegetables and add them to the bowl, blend well.
Once the pasta has cooled add that and mix everything.
Peel the eggs, chop, and add to the dish, stir again.
Drain the tuna fish & flake into the bowl, stir well.
Final step sprinkle the Salad Supreme® over the top.
Serving Size: 5 3/4-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JUDYLOUWHO.
Nutritional Info Amount Per Serving
- Calories: 438.1
- Total Fat: 6.2 g
- Cholesterol: 88.9 mg
- Sodium: 827.6 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 8.9 g
- Protein: 24.0 g
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