Mom's Macaroni Salad

Macaroni Salad w/ Tuna Fish

Mom used to make this. Add 1 - 2 cans of tuna fish (depending on how much you would like), drained, to the recipe below. Delicious, especially with some fresh sliced tomato on the side in the summer. I like to use the chunk light tuna as opposed to albacore because there is more flavor in the chunk light. Radishes are a good addition to the salad. I've seen recipes on the web that add sweet pickle relish to theirs. I have not tried this, but the sweet pickle relish is added by some people to their tuna salad for sandwiches, so relish goes well with tuna fish. I like to add some capers if I have them as they add a briny, acidic note to the salad.

See also Amish Macaroni Salad, a popular American version with a touch of sweetness offset by vinegar and mustard.

Mayo has a lot of saturated fat. If cutting out staturated fat in your diet, use yogurt in its place. Shredded carrot and Greek oregano would be nice additions.

Macaroni Salad Recipe

2 cups (1/2 pound) uncooked elbow macaroni or the tiny wheel pasta that Mom always liked to use
3/4 cup mayonnaise (add a little at a time until the mayonnaise just covers the macaroni)
1/2 cup celery, sliced thin
1 - 2 green onions, finely sliced
2 hard cooked eggs, chopped
salt and pepper
1 - 2 Tbsp. capers (optional)
4 - 5 radishes, thinly sliced then lightly chopped

Optional (Mom liked to make a simple macaroni salad without a lot of these extras): small diced fresh green or red pepper, finely sliced radishes, pimiento, grated carrot... Cut the vegetables small.

Cook and rinse the pasta with cold water. Rinsing in cold water brings the temperature of the pasta down. It also keeps the pasta loose for the salad. When left unrinsed, the starchy coating can make the pasta gummy and clump together.

Mix together with the remaining ingredients. Adjust seasonings: more salt, etc. Put in the refrigerator to cool.

TIP: If the salad becomes a little dry in the refrigerator because the noodles have absorbed all the moisture, add just a little more mayonnaise if you think it needs it or, a little water to add back the moisture the noodles have absorbed. This will make the dressing creamy again. I remember Mom doing this with her macaroni salad. America's Test Kitchen also suggests that if the salad drys out after sitting too long, add a bit of water to rehydrate it rather than more mayo.

Makes about 6 servings