Ingredients1 h 35 m servings 562 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
- Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
- Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
- Cook's Note:
- I personally don't care for celery in salads, so I use cucumber instead, but you can definitely substitute celery in this recipe.
- This is one of those salads that tastes even better the next day, thus my recommendation is to chill overnight, if possible.
Per Serving: 562 calories; 40.2 g fat; 31.9 g carbohydrates; 18.4 g protein; 162 mg cholesterol; 451 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made only slight adjustments to this fantastic recipe. I added a small can of sliced black olives and almosr Half of a small bag of thawed early peas. For the shrimp, I used 1/4lb of steamed s...
This is an awesome base recipe for either tuna or seafood pasta salad. I use it for both and adjust/lower the amount of seasoned salt with Old Bay, smoked paprika, and whatever else I feel it ne...