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She’s right, I can’t stand a dry macaroni salad! This one is full of flavor, and even if it doesn’t look pretty, it will impress your guests all summer long.


2 cups elbow macaroni, uncooked
4 hard-boiled eggs, peeled and chopped
⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
¼ cup dill relish
2 tablespoons sweet relish
2 (6 oz) cans tuna, drained
1½ cup mayonnaise ( I used Dukes)
black pepper, Old Bay, seasoning salt to taste
parsley, paprika, garnish


Cook pasta according to package and rinse with cold water when done. Drain & set aside.
In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture.
Toss to combine.
Add in dill relish, sweet relish and tuna.
Stir to combine.
Stir in mayonnaise.
Season to taste with black pepper, Old Bay and seasoning salt (if needed)
Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.

Recipe from Divas Can Cook.