Over the weekend we went for the classic Tuna Macaroni Noodle Salad. Simple to make and a crowd pleaser. Hubby also requested it. He manned the grill all weekend, I wo-manned the sides (Wait…huh? That sounds weird…anyway). It’s the perfect way to wind down this Summer season before Fall finally makes her way on in. You have exactly (as of today) 14 days left of Summer. Wednesday September 22nd is the last day of Summer, the Autumnal or Fall Equinox of 2010 is at 11:09 pm on that day. Thursday September 23rd will be first full day of Fall for those of us in the Northern Hemisphere.
Of course you could break all the rules and make this classic Tuna Macaroni Noodle Salad anytime of the year. Go ahead, you know you want to. Be a rule breaker. Say rules be damned! I’m having my Macaroni Salad no matter what season it is.
What You Need:
1 12 oz. Package Macaroni (or other noodle)
1 & 1/2 Cup Mayonnaise (up to 2 Cups depending on how creamy you like it)
1 Large Can of Tun or 2 Small (12 oz) Cans of Tuna
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cloves Garlic (Minced)
3 Stalks of Celery
1 Small Yellow Onion (or Red Onion)
Juice of 1/2 a Lemon
How To Put It Together:
Super simple! Boil your noodles. After your noodles boil, let them cool off. If you are in a rush you can do 15 minutes in the ice box (freezer).
While your noodles are cooling chop your celery & onion. Then finely mince garlic. Toss in a bowl. Add in your mayonnaise, salt, pepper, and tuna. Mix everything together in your bowl.
Once noodles are cooled to room temperature (you don’t want them steaming hot) add them on into your bowl. Put the whole dish in the refrigerator for an hour until you are ready to serve.
Makes a ton, seriously. You will have enough to feed 8–if this is a main dish–you’ll feed far more if you serve it as a side dish.
And now go, break some rules. You know you want to.