Ingredients
- 2 cups uncooked elbow macaroni
- 1 (6 ounce) can water-packed tuna, drained and flaked
- ½ cup shredded carrot
- ¼ cup sliced radishes
- 2 green onions, chopped
- 2 tablespoons minced fresh parsley
- ¾ cup mayonnaise
- ½ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 1 ½ teaspoons ground black pepper
- ½ teaspoon salt
Why Everyone Loves This Recipe
Cooking Tips You Should Know
- Drain the tuna well to avoid making the salad watery.
- Add a splash of lemon juice or vinegar to brighten the flavors before serving.
Step 1
Bring a big pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a bit of bite, about 8 minutes. While the pasta is cooking, mix together the tuna, chopped bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
Step 2
Once the pasta is done, drain it and rinse it under cold water to stop the cooking. Give it a good drain again, then add it to the bowl with the veggies and tuna.
Step 3
In a small bowl, whisk together the mayonnaise, ranch dressing, Parmesan cheese, salt, and black pepper. Pour this dressing over the pasta salad and toss everything gently until it’s evenly coated.
Step 4
Cover the salad and pop it in the fridge for at least a couple of hours so the flavors can meld. When you’re ready, give it a quick stir and enjoy!
