From the Pantry Butler kitchen
Quick 'N Cool Summer Salad
Try this fun macaroni salad that combines vegetables, tuna, onions, cheese, and pickles with a creamy dressing. It's great for your next cookout or picnic with family and friends. USDA MyPlate Kitchen — Favorite Recipes for Family Meals — Washington State University Extension (public domain), via myplate.food
Ingredients
- 14 ounces elbow macaroni
- 1 can green beans, low-sodium — 14.5 ounce, drained, or other vegetable
- 1 can tuna packed in water — 6.5 ounces, drained and flaked
- 1 cup cheese — diced
- 1/2 cup sweet pickles — diced
- 1/2 cup onion — diced
- 1 cup yogurt, plain, low-fat
- 1/2 cup mayonnaise, light
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Wash hands with soap and water.
- Prepare elbow macaroni according to package directions and drain.
- Add vegetables, tuna, onions, cheese, and pickles.
- Mix yogurt, salad dressing, lemon juice, salt, and seasoned pepper.
- Toss with macaroni mixture.
- Chill before serving.
- Refrigerate leftovers promptly. * Add chopped carrots if desired.
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