Sharon's Tuna Shell Macaroni Salad
This is a great pasta salad. Good for picnics. I have it as a main dish on a hot summer day.
This is a great pasta salad. Good for picnics. I have it as a main dish on a hot summer day.
- 1 teaspoon paprika
- 1 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1 medium onion chopped
- 16 oz large shell macaroni
- 1 medium cucumber chopped
- 1 bunch radishes chopped
- 1 medium jar green olives sliced
- 2 cans chunk tuna flaked
- 1/2 cup miracle whip
- 4 large eggs hard boiled chopped
- 4 large sweet pickles chopped
- Carbohydrate 66.2031425 g
- Cholesterol 560.573 mg
- Fat 36.57549125 g
- Fiber 2.8230375456661 g
- Protein 34.918675 g
- Saturated Fat 7.52583625 g
- Serving Size 1 1 serving (371g)
- Sodium 950.3145 mg
- Sugar 63.3801049543339 g
- Trans Fat 5.870860625 g
- Calories 733 calories
Step-by-step
- Cook Macaroni as per package directions.
- Drain and flush with cold water to cool.
- Drain well.
- Prepare rest of ingredients and put in large bowl.
- Add Macaroni.
- Mix well.
- Mix with mayonnaise and Miricle Whip, dry mustard and paprika.
- Allow to set covered in refrigerator for 1 hour before serving.
Starch absorption ruins cold pasta dishes when hot noodles meet mayonnaise. Warm pasta drinks dressing rapidly. The mixture becomes dry and heavy within minutes. Proper cooling prevents this structural failure.
Boil the 16 ounces of large shell macaroni until tender. Drain the pasta thoroughly in a colander. Flush the shells immediately with cold tap water until the interior temperature drops completely. Shake the colander vigorously to remove excess surface moisture. Trapped water dilutes the dressing and prevents the mayonnaise and Miracle Whip blend from clinging to the pasta ridges.
Combine the drained shells with chopped onions, cucumbers, radishes, green olives, sweet pickles, and flaked chunk tuna in a capacious mixing bowl. Fold in chopped hard-boiled eggs gently to keep the yolks intact. Whisk the mayonnaise, Miracle Whip, dry mustard, and paprika separately before pouring it over the solid ingredients. This ensures even distribution of the pungent mustard and earthy spice.
Chill the covered bowl in the refrigerator for exactly one hour before dishing. This resting interval allows the hollow shell pasta to absorb subtle flavors from the brine and pickles while firming the fats in the dressing. Flavors meld more thoroughly during day two in the refrigerator, making cold portions even better the following afternoon.
