Macaroni Tuna Salad

If there’s one thing I love about working normal human hours, it’s sitting down to have a nice lunch.

When I worked from 2-10:30pm everyday, I would run home after volunteering with my local Meals on Wheels chapter and scarf down lunch really quick before changing for work.

Now, I get to pack my lunch for work and eat it at a leisurely pace.

Ah, who am I kidding? I scarf it down at my desk while working. The news doesn’t take breaks, so neither do I.

(I get lunch breaks, I just choose to work through them. Ya know, workaholic and such.)

I’ve found that cold lunches work best for me, so I don’t have to waste time going to the break room to heat something up. I’ve been experimenting with different salads over the last few weeks, but I’ve found I like this salad the best.

It’s a mashup of tuna salad and macaroni salad. The best of both worlds, if you will. A match made in heaven between two classic salads.

I love pasta salad. I love tuna salad. This recipe was a no-brainer.

I threw in my favorite things in a tuna salad: sweet relish, dill pickles, and fresh dill. I also threw in my favorite things in a pasta salad: peppers (in this case, pimiento), shredded carrots, and a mayonnaise base.

The salad turned out to be the perfect blend of the two standalone salads.

If you’re willing to go out on a limb for something different, MAKE THIS SALAD. It’s a keeper, that’s for sure.

This salad is highly adaptable, too. If you like pickles, add more pickles. If you don’t like carrots, leave them out. Feel like adding some chopped boiled eggs? Toss them right on in! Whatever you want to do, do it. This is simply a base to get you started on a killer salad.

Enjoy!