The Best Macaroni Cucumber Salad
Description
This macaroni cucumber salad features canned tuna, chopped eggs, and tomatoes mixed with store-bought creamy salad dressing for a tasty picnic dish.
Ingredients
•
1 (16 ounce) package elbow macaroni
•
1 (12 ounce) can tuna in water, drained and flaked
•
6 hard-cooked eggs, chopped
•
2 large tomatoes, finely chopped
•
1 large white onion, finely chopped
•
1 cucumber, finely chopped
•
3 cups creamy salad dressing (such as Miracle Whip®)
•
1/2 cup 2% milk
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1/4 cup white sugar, or to taste
•
3 tablespoons prepared yellow mustard
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1 1/2 tablespoons ground black pepper, or to taste
•
1/2 tablespoon salt, or to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
2
Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
3
Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.