This Southern tuna macaroni salad is great as both a side dish and main course!

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On a hot summer's day, you need a cool meal to beat the heat. This deluxe tuna macaroni salad contains hard-boiled egg, red onion and celery for tons of flavor and texture. The mixture spends time in the refrigerator, making it refreshing to eat both indoors and out. This hearty and filling meal works well for an an outdoor event for large groups.
Although you can choose any shape of pasta, such as cavatappi or shells, the recipe that follows calls for elbow macaroni, a traditional option for pasta salads. Add a little heat to the dish by adding a few shakes of your favorite hot sauce. Depending on what else you're serving, this tuna pasta salad can act as either a side dish or a main course. If your kids like tuna, this serves as a way to sneak some vegetables into their diet.
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Cooktop Cove
Southern Deluxe Tuna Macaroni Salad
8 to 10
15 minutes
70 minutes
1 hr 25 minutes
4 cups elbow macaroni pasta, cooked al dente
3 cans (5 ounces each) white albacore tuna, drained
4 hard-boiled eggs, chopped
11/2 cups mayonnaise
1 red onion, diced
2 celery stalks, diced
1/4 cup chopped green onion
1 teaspoon garlic powder
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
Ground paprika
Fresh chopped parsley
In a large mixing bowl, add the tuna, hard-boiled eggs, onion, celery, green onion, relish and mayonnaise. Stir to combine.
Add the salt, pepper and garlic powder to the bowl, and stir. Taste for seasoning, and adjust as necessary.
Add the cooled pasta to the tuna mixture, and carefully fold the pasta into the mixture with a rubber spatula. Stir until everything is well-combined.
Pour the macaroni salad into a serving dish, and cover it with aluminum foil.
Place the covered serving dish in the refrigerator for at least one hour up to overnight.
When chilled, remove salad from the fridge and remove the foil.
Garnish the top with paprika and fresh chopped parsley, and serve by scooping with a ladle onto individual plates or bowls.
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