Macaroni Salad for the Adventurous Soul

I used to give a number of parties a year for various national and or religious holidays. My favorite memory of them was the Macaroni Salad that I used to make to serve with kosher fried chicken, fish or just by itself.

Everyone raved about it and requested it each time they were invited to my home. The unusual take on this recipe is that I add tuna, carrots and mayonnaise to the macaroni. It will be your favorite also once you make it. Your guests and family will request that you make it often.

It can be served with meat or dairy. My “mishugena” husband occasionally adds a touch of ketchup or lemon juice. This recipe along with the Pea Soup recipe is my granddaughter’s favorite.

Ingredients

• 2 cups of macaroni 
• Water 
• 1 can of tuna in water 
• 1 small carrot 
• 2 tablespoons of Hellman’s mayonnaise 
• Salt and pepper

Directions

1. Using a 6 quart pot, bring water to boil (fill the pot ½ way up).
2. Pour in the macaroni, lower the heat to simmer.
3. Follow the directions on the macaroni box for timing.
4. When it is finished, rinse it in a colander until it is cold.
5. While the macaroni is cooking, open the can of tuna and spill off the water.
6. I then rinse the tuna a little with water.
7. Mash the tuna with mayonnaise and grate the carrot into the tuna, using the very fine side of the grater.
8. Mix the tuna, carrots and macaroni together.
9. You might need more mayo. You have to taste it.
10. Add salt and pepper to taste.

You can arrange it on a bed of lettuce along with tomatoes and olives.

Serves: 2-3