This was my Mom's recipe. She never wrote anything down, so the amounts on the seasonings are estimates and 'to taste.' She always said the key ingredient was 'love.'

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Recipe Summary

prep:
25 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

561 calories; protein 18.4g 37% DV; carbohydrates 31.6g 10% DV; fat 40.2g 62% DV; cholesterol 162mg 54% DV; sodium 451.1mg 18% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
08/11/2014
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 shrim that I chopped up. We are half of this salad for dinner it was that good!!!!! Read More
(8)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/10/2014
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 shrim that I chopped up. We are half of this salad for dinner it was that good!!!!! Read More
(8)
Rating: 5 stars
07/25/2015
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 needs after melding in the fridge. I add sweet peas and diced celery for crunch (no cukes) onion always and a good imitation crab for the seafood version. Thanks for sharing Read More
(5)
Rating: 5 stars
12/10/2016
Probably the best tasting tuna mac salad I've had in a while. The addition of the baby shrimp adds just the right bit of extra flavor. Easy to make. The recipe does make a large amount - I doubled it for a party and had two lasagna aluminum pans full! Read More
(4)
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Rating: 5 stars
01/02/2020
It turned out good!! I did not use as much Mayo, only 2 cups instead of 2 1/2. I also used a smaller amount of Vinegar and cooked with Penne noodles. Family loved it Read More
(1)
Rating: 5 stars
06/27/2018
Our family loves this recipe! I send it in our kids lunches and make it going into busy weekends. I do add 8oz frozen peas and all tuna (no shrimp) just because it s more convenient. The cucumber is really awesome. Read More
Rating: 5 stars
07/04/2019
Really good! Just made and just had a bowl so I can't wait to taste later or even tomorrow as the cooks notes state it's better the next day. Read More
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Rating: 5 stars
09/04/2020
My family loved this, but I personally thought it was a bit dry the next day and also slightly sweet. I'm giving it 5 stars because maybe I went light on the mayo which I often do. The sweetness can easily be fixed so overall I love the shrimp, and tuna in it but mostly the cucumbers! Read More