Peep's Macaroni Salad

Peep's Macaroni Salad

≈ 6 - 8 - ≈ 1/2 cup Servings

• Small shell pasta - 1/2 lb - cooked in salted water, drained and cooled
• 3 oz (1/2 6 oz. can) Tuna (solid white Albacore) in water - drained and flaked
• 4 oz (1/2 of an 8oz block) Cabot Seriously sharp cheddar cheese - cut into small cubes
• 2.5 stalks Celery - chopped small
• 2 - 3 TBSP Red Onion - chopped small
• 1 TBSP Fresh parsley - chopped fine
• 1/8 tsp Ground sea salt - or to taste
• 1/8 tsp Ground peppercorns - or to taste
• 2 -3 capfuls White vinegar - or to taste
• Scant pinch Dry mustard - or to taste
• 2 - 3 kitchen soup/table spoons Mayonnaise
• 1 -2 kitchen soup/table spoons Sour cream
• 1/2 Small Tomato - chop meat small (peel skin before chopping and roll into a rose shape & add parsley leaves for decoration - optional)

1. In large bowl add all ingredients except tomato and pasta.
2. Stir well to combine.
3. Add cooled pasta stir well.
4. Add chopped tomato on top of salad.
5. Refrigerate several hours to cool and marry flavors.

To decorate: Place tomato rose in middle and several whole parsley leaves to complete your rose.

Mmmmmm!! Didn't know you'd added tuna!
Excellent and saved!

Sass Muffin said:

Mmmmmm!! Didn't know you'd added tuna!
Excellent and saved!

Click to expand...

Thank you and you're welcome Sass.

I used Bumble Bee solid white Albacore in water (I edited above). My mom always used tuna in oil when I was a kid (thats all they had back then). I switched to water years ago and like it better. I tried to use the one in oil and it tastes to heavy and oily to me now. I did try it in the mac salad once and the flavor is completely different but if you prefer packed in oil go for it.