 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup elbow shaped | Macaroni, whole-wheat, dry | 2/3 | large | eggs | 1 1/8 | ounces | 6oz can of tuna in water drained | 4 | tablespoons | mayonnaise, made with olive oil (Hellmans) | 1/3 | small | Peppers, sweet, red, raw, chopped | 1/3 | stalk, large (11"-12" long) | celery | 1/3 | teaspoon | Vinegar, distilled | 1 7/8 | dash | salt | 1/8 | teaspoon | mustard, dry | 7/8 | dash | black pepper | 1/8 | teaspoon | garlic powder | 1/8 | teaspoon | onion powder | 2/3 | tablespoon | parsley flakes |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cook macaroni in a large pot of boiling water. Boil uncovered until tender, about 10-15 minutes. Drain and rinse with cold running water. Drain, cover and refrigerate until cooled to room temperature, about 30 minutes. | | 2 | Meanwhile, remove yolks from boiled eggs. Chop whites and add to macaroni. Place yolks, vinegar and spices in a medium bowl. Work with a fork until mixture is fairly smooth. Stir in mayonnaise and add water if you would prefer the dressing to be pourable. | | 3 | Add mayonnaise mixture, vegetables,parsley flakes and tune to macaroni. Toss well. Cover and refrigerate until ready to serve. | | 4 | If refrigerated, it will keep for several days. |
|
