This mac salad is so incredibly flavorful and creamy! No-one likes a dry macaroni salad – am I right? You won’t have to worry about that problem when you make this salad. It’s brimming with creamy goodness that has you licking your lips. I also enjoy the crunchy veggies that are in this picnic classic. They brighten the dish and give it a gorgeous presentation.
My mother always used to mac salad during the summer for Sunday dinner. She never used tuna, though. I’m glad that I discovered this recipe and incorporated the canned little fish into this amazing side dish because it gave it an additional kick of flavor that my family and I happily welcomed into our bellies.
4 ounces Dreamfields low carb elbow pasta, scant 1 cup dry
1/2 medium cucumber, about 3 ounces after trimming
2/3 cup mayonnaise
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon pepper
2 6-ounce cans tuna, drained
8 ounces small, cooked shrimp, optional
4 green onions, chopped
6 ounces grape tomatoes, halved
Cook the pasta as directed on the package and drain well.
Peel the cucumber and remove the seeds; coarsely chop.
Mix everything in a large bowl and chill at least 3 hours.
You can also add your favorite seafood, such as crab or shrimp. I added shrimp to mine.
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Quick tip: If your leftovers of this salad seem a bit dry, simply stir in a few tablespoons of mayo and a splash of milk.
Thank you to genaw.com for this delicious recipe!