INGREDIENTS:
- 1 pack (200 g) elbow macaroni
- 1 can (250 g) tuna, drained
- 1/2 cup frozen green peas, thawed
- 1/4 cup sweet pickle relish, (optional)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 small onion, chopped (1/4 cup)
- 1 cup mayonnaise or salad dressing
- 2 tsp lemon juice
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 cup Cheddar cheese (100 g), shredded (optional)
HOW TO COOK:
- Cook the elbow macaroni as directed on package.
- Add the peas for the last 4 to 6 minutes of cooking.
- Rinse with cold water and drain.
- In mixing large bowl, mix the cooked macaroni and peas with the remaining ingredients.
- Cover and refrigerate at least 1 hour to blend flavors.
- Serve and enjoy!
IMAGE: bettycrocker.com
Also try: Chicken Macaroni Salad
