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4 Servings, about 1-1/2 cups each
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| Elbow macaroni, uncooked | 1 cup |
| Canned tuna, water-pack, drained | 2 6-ounce cans |
| Eggs, hard cooked, finely diced | 4 |
| Celery, chopped | 1/4 cup |
| Carrots grated | 3/4 cup |
| Salad dressing, mayonnaise-type | 1/2 cup |
| Onion, minced | 2 tablespoons |
| Pepper | 1/4 teaspoon |
PREPARATION TIME: 15 MINUTES
COOKING TIME: 8 TO 10 MINUTES
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1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.
2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.
3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.
4. Chill until ready to serve.
| PER SERVING: |
| Calories | 520 |
| Total fat | 30 grams |
| Saturated fat | 5 grams |
| Cholesterol | 237 milligrams |
| Sodium | 509 milligrams |
Back to Cheap and Healthy Recipes
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