 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup elbow shaped | Macaroni, whole-wheat, dry | 1/3 | large | eggs | 1/2 | ounce | 6oz can of tuna in water drained | 2 | tablespoons | mayonnaise, made with olive oil (Hellmans) | 1 1/4 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped | 1/4 | stalk, medium (7-1/2" - 8" long) | celery | 4 1/8 | dash | Vinegar, distilled | 1 | dash | salt | 1/8 | teaspoon | mustard, dry | 1/2 | dash | black pepper | 1/8 | teaspoon | garlic powder | 1/8 | teaspoon | onion powder | 1/3 | tablespoon | parsley flakes |
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Steps
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Sequence
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Step
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| | 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. |
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