Cold Tuna Macaroni Salad With Homemade Genoa Dressing
Delicious Home-Cooked Recipe
Oftentimes, after looking in our pantry and refrigerator, I make spur-of-the-minute meals that are inspired by what we have on hand. I do strictly follow recipes when it comes to baking, but many of my other home-cooked meals are by guess and by gosh. Most of them, I am happy to say, turn out well.
Recently, I made a cold tuna macaroni salad and shared some with our good neighbors. They reported back that they liked it and wished to have the recipe. I told them that there was no exact recipe, but that I would try and make notes of ingredients and amounts when I made a similar one again.
My husband makes a delicious homemade dressing that he calls Genoa dressing. That is the star of the dish that pulls everything together, tantalizing the taste buds. So I will share that recipe as well, plus my latest version of the cold macaroni salad.
Cold Tuna Macaroni Salad
- 2 cups elbow macaroni, cooked and drained
- 3 stalks celery, chopped
- 2 carrots, grated
- 1/2 large red bell pepper, chopped
- 1/2 large orange bell pepper, chopped
- 1 3/4 cups cooked broccoli, chopped
- 1 cup petite green peas, frozen
- 3/4 teaspoon dried white onion
- 1/2 teaspoon ground pepper
- 1 cup Genoa dressing (see recipe below)
- 2 (7-ounce) cans water-packed tuna, drained
- 1/4 cup black olives, sliced
- Salt, to taste
- Cook the elbow macaroni according to package instructions. Drain well.
- Combine all of the rest of the ingredients and add to the macaroni.
- Toss well and chill.
- Add additional dressing, if needed.
- Makes eight good-sized servings.
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Genoa Dressing Recipe
- 1/4 cup Heinz salad vinegar
- 3/4 cup extra virgin olive oil
- 1 clove garlic, pressed
- 1/8 teaspoon dry mustard
- Pinch salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- Crush or grind the herbs in a mortar and pestle.
- Mix all of the ingredients together and shake well before use.
Variations and Suggestions
It is so easy to adjust or even change the ingredients according to one's taste.
We had some leftover cooked broccoli, so I added it to this salad pictured above. The time that I shared it with our neighbors, I added some chopped hard-boiled eggs to the mixture. I used kalamata olives in place of the black olives. Also, that time, I had some green table onions on hand. I also had some fresh parsley in the last salad. Instead of going grocery shopping for those ingredients, I simply used some dried onions this time and omitted the parsley.
Don't be afraid to experiment with this recipe. It is the perfect time to use up some extra vegetables you may have already cooked, or chop up some others that are raw. Radishes would add some extra flavor and crunch, as an example, and some grated zucchini would be a good addition.
Because of the protein of the fish, and all of the vegetables, this macaroni salad is colorful and healthful. Use whole wheat elbow macaroni for an extra nutritional boost. Substitute canned salmon or even canned chicken as a substitute for the tuna, or leave it out entirely. Make this salad your own, and enjoy!
Do you often make dishes from scratch using various ingredients you have on hand in your home?
© 2020 Peggy Woods