Macaroni-Tuna Salad


  • 1? cups uncooked conchiglie|seashell macaroni
  • ¾ lb fresh broccoli
  • 1 large tomato, unpeeled and coarsely chopped
  • 2 small green onions with tops, sliced
  • 1 (6½ oz) can water-packed tuna, drained
  • 1 tbsp dried whole basil
  • ½ tbsp dried whole oregano
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • ? tsp salt
  • freshly ground black pepper


  1. Cook macaroni per directions, omitting salt.
  2. Drain and rinse w/cold water.
  3. Trim off outer leaves of broccoli, and remove tough ends of lower stalks.
  4. Wash thoroughly; cut flowerets into bite-size pieces and slice stalks thinly.
  5. Steam broccoli 4 to 6 minutes or until crisp tender, cool.
  6. Bombine macaroni, broccoli, tomato, green onions and tuna in a large bowl; toss gently.
  7. Combine remaining ingredients in a jar; cover tightly and shake vigorously.
  8. Pour over salad, and toss to coat.
  9. Chill several hours, stirring occasionally.
This article uses material from the "Macaroni-Tuna Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License