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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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You'll crave this salad once you try it, this also works well with chicken in place of the tuna, please do not omit the sweet pickles they *make* this salad! adjust all amounts to suit taste, plan ahead this needs to chill before serving, cooking time is chilling time Ingredients:
2 cups uncooked macaroni noodles |
2 (6 ounce) cans tuna, drained (can use 3 cans) |
4 -5 green onions, chopped or 1 onion, finely chopped |
1 small green bell pepper, seeded and chopped |
1 stalk celery, finely diced |
1 1/2 cups chopped sweet pickles (can use more or less, do not squeeze out any juice from the pickles) |
1 cup mayonnaise (i use half of each) or 1 cup salad dressing (i use half of each) |
1/2 cup sour cream |
2 tablespoons sweet pickle relish (optional or to taste) |
1 tablespoon garlic powder (yes 1 tablespoon or even 1-1/2 tablespoons!) |
1 -2 tablespoon prepared yellow mustard |
1 teaspoon seasoning salt (or to taste, or use white salt) |
fresh ground black pepper (to taste) |
1/2 teaspoon paprika |
3 -4 hard-boiled eggs (quartered) (optional) |
Directions:
1. Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
2. Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
3. In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
4. Season with black pepper to taste.
5. Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
6. Cover and chill at least 3 hours before serving (the longer chilling time the better!).
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