Ingredients
Scale
- 16 oz elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 3 (5 oz) cans tuna packed in water
- 3 hard-boiled eggs
- 1 shallot
- 1 cup frozen peas
- 1/2 Tablespoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon fresh squeezed lemon juice
Instructions
- Cook the elbow macaroni according to package instructions in boiling salted water until al dente. Drain and rinse with cold water.
- In a mixing bowl, combine mayonnaise, sweet pickle relish, celery seed, salt, pepper, and lemon juice until smooth.
- In a large bowl, mix the cooled macaroni with the dressing until well coated.
- Gently fold in the drained tuna, chopped hard-boiled eggs, diced shallot, and thawed peas until combined.
- Cover with plastic wrap and refrigerate for at least two hours before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg