Ingredients
6
6 servings
- •2 cups uncooked elbow macaroni
- •1 (6 ounce) can water-packed tuna, drained and flaked
- •⅔ cup chopped yellow bell pepper
- •⅔ cup chopped celery
- •½ cup shredded carrot
- •¼ cup sliced radishes
- •2 green onions, chopped
- •2 tablespoons minced fresh parsley
- •¾ cup mayonnaise
- •½ cup ranch dressing
- •¼ cup grated Parmesan cheese
- •1 ½ teaspoons ground black pepper
- •½ teaspoon salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
- Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
- Combine mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat. Refrigerate at least 2 hours before serving.
Nutritional Facts
Per 6 servings
- Calories: 405
- Carbohydrate: 38g
- Fat: 22g
- Fiber: 2g
- Protein: 14g
- Sugar: 5g
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