Ingredients
Equipment
Method
Step-by-Step Instructions
- Cook the eggs by boiling them in a saucepan covered with water for 10 minutes, then transfer to an ice bath, peel and chop.
- Cook the elbow macaroni in boiling water for 7-8 minutes, then drain and rinse under cold water.
- In a mixing bowl, combine macaroni, tuna, celery, and onion; cover and refrigerate for 20 minutes.
- Prepare the dressing by whisking together mayonnaise, mustard, pickle relish, lemon juice, salt, and pepper.
- Toss dressing with the salad mixture, serve over greens, and garnish with parsley if desired.
Nutrition
Notes
For the best texture, ensure macaroni is not overcooked and rinse it with cool water after draining. Chill for enhanced flavors.
