Garden Tuna Macaroni Salad

By á-736

Ingredients

• 2 C elbow macaroni, uncooked
• 1 C carrot, chopped
• 1 C peas, frozen
• 1 large can (12 1/2 oz) tuna packed in water, drained and flaked
• 1/2 C sweet yellow pepper, chopped
• 1/2 C celery, chopped
• 2 green onions, chopped
• 3/4 C mayonnaise
• 1/2 C ranch salad dressing
• 1/4 C Parmesan cheese
• 1 T parsley, dried
• 1 t pepper, ground

Preparation

Step 1

Cook macaroni according to package directions. While macaroni is cooking, in a measuring cup combine mayonnaise, salad dressing, cheese, parsley and pepper, mix well. When macaroni is almost tender, add chopped carrots and frozen peas to boiling water and cook one more minute. Drain and rinse with cold water.

Transfer macaroni mixture to a large bowl and add tuna and remaining vegetables. Pour dressing over salad and toss to coat. Refrigerate and serve cold.