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

This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 561 Calories

Ingredients

• 1 teaspoon white sugar
• 1 teaspoon garlic powder
• 1 pinch paprika
• 1 (16 ounce) package elbow macaroni
• 2 hard-boiled eggs, sliced
• 1 small sweet onion, chopped
• 4 hard-boiled eggs, chopped
• 1 large cucumber, seeded and chopped
• 2 (5 ounce) cans chunk light tuna in water, drained and flaked
• 2 (4 ounce) cans baby shrimp, drained
• 0.25 cup white vinegar
• 0.5 teaspoon ground black pepper, or to taste
• 2.5 cups mayonnaise
• 1.5 teaspoons seasoned salt, or to taste

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 cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.

Step 2

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.

Step 3

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