Return to Content

Macaroni Salad

by

Ingredients:

  • 1 pound elbow macaroni (cooked)
  • 1/4 cup olives, chopped fine
  • 2 7-ounce cans tuna fish, drained
  • 3 fresh tomatoes, cut up fine
  • 1 large onion, chopped fine
  • 1 cucumber(leave skin on), chopped
  • salt and pepper to taste
  • mayonnaise

Instructions:

Mix all the ingredients together with enough mayonnaise to moisten the mixture. Refrigerate for several hours before serving.
Updated Tuesday, October 16th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350