This Mac Salad Will Make You Everyone’s Favorite BBQ Host In The World

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.



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 for this delicious recipe!