Creamy Tuna Macaroni Salad (Printable Version)

# What You'll Need:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Dressing

02 - 3/4 cup mayonnaise
03 - 2 tablespoons sweet or dill relish
04 - 1 tablespoon stone ground Dijon mustard
05 - 1 tablespoon fresh lemon juice
06 - 1/2 teaspoon celery salt
07 - 1/4 teaspoon ground black pepper

→ Add-ins

08 - 1 can (5 oz) albacore tuna, drained
09 - 3/4 cup sweet peas
10 - 1/2 cup shredded cheddar cheese
11 - 3 celery stalks, chopped
12 - 2 tablespoons minced shallots

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and rinse under cold water.
02 - In a large mixing bowl, whisk together mayonnaise, relish, Dijon mustard, lemon juice, celery salt, and black pepper until smooth.
03 - Stir in the drained tuna, sweet peas, shredded cheddar, chopped celery, and minced shallots into the dressing mixture.
04 - Add the cooled macaroni to the bowl. Toss gently to coat all ingredients evenly.
05 - Serve immediately or chill for 1 hour before serving for enhanced flavor.

# Helpful Notes:

01 - For best texture, allow the salad to chill before serving so the flavors meld.
02 - Use canned tuna packed in water for a lighter result, or in oil for richer flavor.