Classic Macaroni Salad - and Tuna Macaroni Salad

Macaroni salad is not the same as pasta salad. Follow this link for my more fashionable, vegetable-heavy, vinaigrette-dressed Pasta Salad. This is old-fashioned (retro) macaroni salad, comfort food from way before anyone ever thought of pasta salad or getting trendy with their food.

Classic macaroni salad is a hit at any picnic, potluck or barbecue (Notice I said "barbecue," not "BBQ," which is one of those things that's always irritated me!). It's great for Game Days, too, if you're into that sort of thing. It's perfect for the lunchbox, for parents or kids; everyone loves it.

After all these years, Mr Delightful, who grew up with tuna macaroni salad--and I'm sorry, but that's just crazy!--loves my Classic Macaroni Salad. I hope you will, too. But if you're on Team Tuna, don't click away; I've included that option as well. You can make Half Classic/Half Tuna.

I make this the way my mother made it, rather than the typical way. Nothing unusual about the ingredients--it's the method. She always layered on the ingredients in a particular order rather than stirring up the dressing separately. I don't know why, but it makes a difference. 

It's just not summer without Classic Macaroni Salad or Perfect Potato Salad! What dishes say "summer" to you?

Classic Macaroni Salad for Her / Tuna Macaroni Salad For Him

(Makes 12 servings)

8 large eggs

1 1-pound (16 ounces/454 grams) package salad macaroni (ditalini)
2 tablespoons (1 ounce/30 ml) sweet pickle juice
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 tablespoon parsley flakes
3/4 cup finely chopped sweet pickles
3/4 cup finely chopped carrot
1/2 cup or more finely chopped celery
1/4 cup finely chopped onion, rinsed and drained
1/4 cup or more finely chopped red bell pepper, patted dry
1 3/4 cup real mayonnaise, divided

1 tablespoon coarse "country" Dijon mustard

Options for the half with tuna:

1 5-ounce can tuna, drained and flaked
1 cup frozen peas, thawed but not cooked

12 pimiento-stuffed green olives, chopped

1 To hard-cook eggs, place eggs in a single layer in large pan. Add enough room temperature water to cover eggs completely and an inch over. Bring to a boil over high heat. As soon as water is bubbling lightly, remove pan from the heat and cover tightly with the lid. Let stand for 15 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use. (Notice that the egg yolks are yellow and velvety, not orange and shiny-gooey!) 

2 Cook macaroni al dente according to package directions in a 5- to 5.5-quart Dutch oven. Put in colander. Rinse repeatedly with cold water until macaroni is cool. Drain thoroughly. Put back in pan.

The Christopher Kimball Signature Timer is a bit larger with

larger buttons and can time two things at once.

Note: Don't get careless about the timing of the pasta--ever, but especially with salad macaroni (ditalini); it can get overcooked very quickly. I rely on one of my two ThermoWorks kitchen timers: the Christopher Kimball Signature Timer (above) or the TimeStick (below--Mine is yellow!).

The ThermoWorks TimeStick comes in an array of colors.

3 Sprinkle pickle juice, salt, pepper and parsley flakes over cooked and cooled macaroni. (Sure, you can use fresh parsley if you have it; but I didn't. Dill can be good, too.) Stir in pickles, carrot, celery, onion, red bell pepper, 1 1/4 cups of the mayonnaise, and the mustard. 

4 When ready to add eggs to salad, use egg slicer to slice eggs. Reserve 7 or more pretty slices for garnish (14, if using 2 bowls); cover and refrigerate. Roughly chop remaining slices and add to salad. Transfer salad to 4-quart serving dish (or two 2-quart bowls), cover and refrigerate. Chill for at least 4 hours; but making it a day ahead is best. 

5 Before serving, stir in the reserved mayonnaise (perhaps not all of it, or perhaps a bit more), as the macaroni will have absorbed the first portion and will likely be rather dry. (And this would be the case no matter how much you put in the first time!) Garnish with reserved egg slices and perhaps a bit of chopped fresh parsley or dill, if you have it.

The Tuna Option: Divide salad between two 2-quart bowls; add tuna, peas and olives to just one of them.

And now for something completely different … apropos of absolutely nothing … just a little something to make you smile.

I set out to paint Peter Rabbit, but this chap looks more 

mature than Peter. So I'm thinking of him as Old Mr Rabbit, 

Peter's father who was made into a pie by Mrs McGregor.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Tuna Melt - An American Diner Classic

Tuna melts were not on the menu at our house. My first one was served to me by the woman who would become my mother-in-law. The first time she set one before me, I had my doubts: 1) Hot tuna salad? 2) Hard-cooked egg mixed with tuna? 3) Cheese on tuna? Hey, what can I say, I was very young!

I often think of that dear lady and, during a recent illness, was remembering some of the foods she used to make for me, wishing she were here now to pamper me. So I decided to make a tuna melt in her honor. I even put the egg in it. The capers and dill are my own little touches, two things I use a lot.

I used to eat nothing but solid white albacore tuna, but then I learned that chunk light has a fraction of the mercury. I choose water-packed because I like thoroughly drained tuna, and oil-packed tuna loses a lot of its omega-3 fatty acids when you drain it. You can use whatever kind of tuna you prefer; I don't like to get too dogmatic about it!

What are your favorite things to eat when you're not feeling well?

Tuna Melt Sandwiches

(Makes 4 open-face sandwiches, 2 servings)

1 5-ounce can chunk light tuna packed in water, drained
1 large hard-cooked egg, diced
2 tablespoons diced celery
2 tablespoons diced red bell pepper
2 tablespoons diced sweet pickle
1 tablespoon minced red onion, optional
1 teaspoon capers, drained and roughly chopped
3 tablespoons mayonnaise
1 teaspoon country Dijon mustard
1/4 teaspoon dried dill
Pinch of coarsely ground black pepper
A squeeze of lemon
4 toasted slices of English Muffin Toasting Bread (or 4 toasted English muffin halves)

Sliced tomato, optional
Mayonnaise to spread on bread
1 cup shredded medium cheddar

1 In 1-quart bowl, stir together tuna, egg, vegetables, capers, mayonnaise, mustard, dill, pepper and lemon juice.

2 Toast the English muffins or bread; spread with mayonnaise. Lay on a slice or two of tomato, if you like. Top with tuna salad, then with shredded cheese.

3 Place on a foil-lined heavy-duty quarter sheet pan (everyone needs to have three or four of these handy little pans!). Heat under the broiler or in toaster oven until cheese is melted and bubbly.

Disclosure: Posts may include links to my affiliate account at Amazon.com, and Delightful Repast earns a few cents on the dollar if readers make a purchase, so thanks for supporting my blog when you shop at Amazon!

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Classic Macaroni Salad - and Tuna Macaroni Salad, If You Must

Macaroni salad is not the same as pasta salad. I'll post my more fashionable, vegetable-heavy, vinaigrette-dressed pasta salad another time. This is old-fashioned (retro) macaroni salad, comfort food from way before anyone ever thought of pasta salad, though I did make this batch with mezze penne instead of my usual salad macaroni. I definitely prefer the salad macaroni, but that would have meant another trip to the store! 

Classic macaroni salad is a hit at any picnic, potluck or barbecue (Notice I said "barbecue," not "BBQ," which is one of those things I just hate!). It's great for Game Days, too, if you're into that sort of thing. I made this batch for friends who were going camping over Thanksgiving week.

After all these years, my husband and I have simply agreed to disagree about macaroni salad. He grew up with tuna macaroni salad, and I'm sorry, but that's just crazy! But I'll let him contaminate half a batch with tuna, and I'll keep half a batch as it should be. So, tell me, whose side are you on?

Macaroni Salad for Her / Tuna Salad For Him

(Makes 12 Servings)

8 large eggs
1 1-pound package salad macaroni
2 tablespoons sweet pickle juice
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1 tablespoon parsley flakes
3/4 cup finely chopped sweet pickles or sweet relish
3/4 cup finely chopped carrot
1/2 cup or more finely chopped celery
1/4 cup finely chopped onion, rinsed and drained
1/4 cup or more finely chopped red bell pepper, patted dry
1 3/4 cup real mayonnaise, divided
1 tablespoon coarse Dijon mustard

Options for the half with tuna:
1 5-ounce can tuna, drained and flaked
1 cup frozen peas, thawed but not cooked
12 pimiento-stuffed green olives, chopped

1 To hard-cook eggs, place eggs in 3-quart saucepan and cover with cold water to at least one inch above eggs. Bring to a simmer; reduce heat to keep water just simmering. Cover; cook eggs 20 minutes. Cool at once in cold water. (Notice that the egg yolks are yellow and velvety, not orange and shiny-gooey!)  

2 Cook macaroni al dente according to package directions in 5-quart Dutch oven. Put in colander. Rinse repeatedly with cold water until macaroni is cool. Drain thoroughly. Put back in pan.

3 Sprinkle pickle juice, salt, pepper and parsley flakes over cooked and cooled macaroni. (Sure, you can use fresh parsley if you have it; but I didn't. Dill can be good, too.) Stir in pickles, carrot, celery, onion, red bell pepper, 1 1/4 cups of the mayonnaise, and the mustard.

4 When ready to add eggs to salad, use egg slicer to slice eggs. Reserve 7 slices for garnish (14, if using 2 bowls); cover and refrigerate. Roughly chop remaining slices and add to salad. Transfer salad to 3-quart serving dish (or two 1.5-quart bowls), cover and refrigerate. Chill for at least 4 hours; but making it a day ahead is best.

5 Before serving, stir in the reserved mayonnaise (perhaps not all of it, or perhaps a bit more), as the macaroni will have absorbed the first portion and will likely be rather dry. (And this would be the case no matter how much you put in the first time!) Garnish with reserved egg slices and perhaps a bit of chopped fresh parsley or dill, if you have it.

The Tuna Option: Divide salad between two 1.5-quart bowls; add tuna, peas and olives to just one of them.