Thursday, May 5, 2011

Add 3 chopped hard-boiled eggs to this salad, if you have them. They add flavor and richness, and are a good source of protein and nutrients.

12 ounces (3 cups) elbow or small shell macaroni, cooked until just al dente (do not overcook!), and drained
2 (5-ounce) cans tuna, drained
1 cup chopped celery
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese
1 to 1 1/2 cups Miracle Whip (this is an approximation. Start with the smaller amount, and adjust to achieve desired creaminess).
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper

1. In a large bowl, combine all ingredients, using just enough Miracle Whip for the salad to be creamy. If made ahead, you may need to add more because the pasta will absorb some. Chill at least 1-2 hours before serving.

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Jess said...

My mom made the same thing growing up and I loved it! I make it now but use mayo instead and have never tried it with dill. Nice to have a recipe for it though since I always seem to forget something.