Easy 53 min

My Mom's Awesome Macaroni Salad (enough to feed a crowd!)

american american_region asian filipino korean mediterranean middle eastern region side sweet sour savory umami medium fast

Prep

27 min

Cook

26 min

Total

53 min

Ingredients (14)

1 (16 ounce) package elbow macaroni g

2 ½ cups mayonnaise g

¼ cup white vinegar g

1 ½ teaspoons seasoned salt, or to taste g

1 teaspoon white sugar g

1 teaspoon garlic powder g

½ teaspoon ground black pepper, or to taste g

2 (5 ounce) cans chunk light tuna in water, drained and flaked g

2 (4 ounce) cans baby shrimp, drained g

1 large cucumber, seeded and chopped g

1 small sweet onion, chopped g

4 hard-boiled eggs, chopped g

2 hard-boiled eggs, sliced g

1 pinch paprika g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.

Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.

Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.