The weather is getting warmer and that usually means we’ll be spending more time outdoors. One of my favorite things to do when Spring comes around is to get cooking out on our grill. Grilling chicken, hamburgers or even hot dogs always makes for a simple, but delicious meal. The meal wouldn’t be complete without some yummy sides though. This simple Shrimp & Tuna Macaroni Salad is a tasty side dish that will go great with your favorite grilled meats, serve a crowd and can even be eaten by itself for a light meal.
When it comes to macaroni salads, I really like to keep things simple. I try not to steer to far away from the classic-style macaroni salad that most people grow up with and come to expect at a cookout.
For this recipe, elbow macaroni is cooked al dente, completely cooled then blended with albacore tuna, extra small shrimp, finely chopped onion, celery, creamy mayonnaise, freshly grated carrot, green peas and chopped red pepper for a Macaroni Salad your family is sure to love.
We don’t eat a lot of seafood meals at our house, but I’m always trying to introduce or incorporate different foods to our children without making a huge deal about it. This macaroni salad is nice because the shrimp are pretty small, and even though we don’t eat them on a daily basis, the pasta is a familiar food which makes this salad something that my kiddos will eat without to much hesitation.
This recipe makes quite a bit of Macaroni Salad. It can be made ahead of time and is perfect for a large family get together. If it’s just made for your family, you can enjoy the leftover salad throughout the week for lunch or another cookout later on in the week. My husband really likes shrimp, so he was very happy to eat this salad for a side with his sandwiches for lunch. You can also serve this on top of a fresh bed of Spring Mix Greens or Spinach! Yum!
Ingredients
- 2 lbs. elbow macaroni, cooked and drained (Do not rinse your pasta or the mayonnaise will not adhere nicely to the pasta)
- 1 (12 oz.) can albacore tuna, drained and flaked apart
- 1 (12 oz.) frozen bag extra small cooked shrimp, peeled & deveined thawed and rinsed well
- 1 large carrot grated fine
- 1/2 large red pepper, finely chopped
- 1 cup frozen peas
- 3 celery stalks, chopped fine
- 1 small onion, diced fine
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 (48 oz.) jar Hellmann's mayonnaise- start with 3/4 of the jar
Instructions
- I always make this the night before I am serving this, so the flavors blend together- Trust me, it tastes the best this way:)
- In a large mixing bowl, combine cooled macaroni with all other ingredients and mix very well.
- It may seem like a lot of mayonnaise, but the pasta will absorb some of it.
- Refrigerate over night in an air tight container.
- Before serving, add a little more mayonnaise, salt or pepper if needed.
- Serve cold and refrigerate leftovers.
- Serves a Crowd.
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*Linking up at Miz Helen’s Country Cottage
I just love your Shrimp Tuna Macaroni Salad. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
Come Back Soon!
Miz Helen
Miz Helen recently posted…Strawberry Cream Cake
Hi Shannon, I do hope you’ll come over to Food on Friday: Prawns & Shrimp to add this to the recipe collection! Cheers from Carole’s Chatter
Hi Carole! Thanks so much for the invite! I will be sure to stop over! Have a great night:)
this looks perfect for a nice summer evening…so going to try this. Thanks!
karen recently posted…Burgers, Fries, and Roasted Veggies
Thank you Karen! My family really liked this and it’s so easy too!