Monday, August 23, 2010


This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions in the summer. For us who need a little less on our plates try whole wheat macaroni, low fat mayonnaise, and tuna packed in water.

1 (16 ounce) package macaroni
3 cans tuna (drained)
11/2 cup mayonnaise
salt and pepper to taste
1/4 teaspoon mustard
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped sweet pickle raises
1 green bell pepper, chopped (or 1/2 red & 1/2 green bell pepper)

Cook pasta in a large pot of boiling water until al dente. Drain, and rinse. Set aside.
In a medium bowl, mix together mayonnaise, and mustard . Season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, sweet pickles, and green pepper, . Stir in dressing, and mix well.
Refrigerate until you ready to serve.

This can be served as meal or a side.

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