SOUTHERN TUNA MACARONI SALAD

Southern Tuna Macaroni Salad image

Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!

Provided by Ali Ramee

Categories Pasta and Noodles Pasta by Shape Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup diced red onion
1 (16 ounce) package elbow macaroni
1 cup mayonnaise
½ cup chopped pimento peppers
5 tablespoons dill pickle relish
2 tablespoons chow-chow (optional)
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning
1 teaspoon kosher salt
3 ribs celery, diced
2 large hard-boiled eggs, chopped
2 (6.5 ounce) jars tuna packed in oil

Steps:

Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Nutrition Facts : Calories 523.4 calories, Carbohydrate 45.9 g, Cholesterol 71.1 mg, Fat 27.6 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 775.1 mg, Sugar 3.2 g