Tuna Macaroni Salad

By The Stay At Home Chef

Ingredients

1 pound elbow macaroni
3 (5 ounce cans) tuna (drained)
5 large hard boiled eggs (diced)
1 cup celery ((about 4 ribs))
1 cup frozen peas
1/3 cup minced red onion ((about half an onion))
1/2 cup mayonnaise
¼ cup red wine vinegar
¼ cup minced fresh dill (, or 1 tablespoon dried)
2 tablespoons sweet pickle relish
1 tablespoon sugar
1 tablespoon dijon mustard
1 teaspoon salt
½ teaspoon pepper

Prep Time15mins
Cook Time15mins
Servings8

Instructions

Bring a large pot of salted water to a boil. Cook 1 pound elbow macaroni according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.

Transfer the pasta to a large mixing bowl. Add in 3 (5 ounce cans) tuna, 5 large hard boiled eggs 1 cup celery , 1 cup frozen peas, and 1/3 cup minced red onion . Toss together until everything is mixed up and the ingredients are somewhat evenly distributed.

In a small mixing bowl, whisk together 1/2 cup mayonnaise, ¼ cup red wine vinegar, ¼ cup minced fresh dill, 2 tablespoons sweet pickle relish, 1 tablespoon sugar, 1 tablespoon dijon mustard, 1 teaspoon salt, and ½ teaspoon pepper.

Pour dressing over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.