A delicious pasta salad that tastes great with all the veggies in it. I substitute canned shrimp in place of canned tuna if I want to change it up a bit.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
405 Calories
Recipe Instructions
Step 1
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.
Step 2
Meanwhile, combine tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
Step 3
Drain macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
Step 4
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.
Ingredients
½ teaspoon salt
¾ cup mayonnaise
¼ cup grated Parmesan cheese
1 ½ teaspoons ground black pepper
2 green onions, chopped
2 cups uncooked elbow macaroni
2 tablespoons minced fresh parsley
½ cup shredded carrot
½ cup ranch dressing
¼ cup sliced radishes
⅔ cup chopped celery
1 (6 ounce) can water-packed tuna, drained and flaked
