Source: Whole Foods for the Whole Family
Date tried: October 2, 2012
Yield: 6 servings
Time needed: 1 hour
This can be assembled quickly once the macaroni is cooked, but it needs to be chilled well. On a hot day, it can be made in the cool of the morning and save working over a hot stove in the heat of the afternoon. Great for a summertime picnic or pot-luck as well.
4 oz. uncooked macaroni
2 7½ oz. tins tuna rinsed and drained
3 cups cabbage, finely chopped or grated
½ cup chopped celery
1 cup carrots, thinly sliced
1 green bell pepper, diced
1 medium onion, thinly sliced
½ cup Cheddar cheese, grated
1 cup Italian Salad Dressing
3 Tbsp. Blender Mayonnaise (optional)
4 green olives, sliced (optional)
Cook macaroni. Rinse in cold water and drain.
Combine with tuna, vegetables and cheese in a large bowl.
Pour Italian dressing over salad. Toss and chill for ½ hour or more.
Stir in mayonnaise and top with olives. (optional)