Cold Macaroni and Tuna Salad


  • 3eggs
  • 2 ¾ cups macaroni
  • ½ (10 ounce) package frozen English peas
  • 2 (5 ounce) cans tuna, drained
  • 3 tablespoons mayonnaise
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Directions

  • Step 1

    Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.


  • Step 2

    Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.

  • Step 3

    Put frozen peas into a colander and rinse with hot water; drain well.

  • Step 4

    Place the macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put the tuna in the bowl, flaking it apart.

  • Step 5

    Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

  • Cook's Note:

    You can also add: celery, onions, green pepper, pecan, or walnuts.

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