Cook the artisanal tri-color radiatore pasta according to package instructions until it’s al dente. Drain and rinse with cold water to stop cooking. Set aside.
Prepare Ingredients:
Thaw the organic sweet peas gently if frozen.
Drain the line-caught albacore tuna thoroughly to remove excess moisture.
Make Dressing:
In a large mixing bowl, combine the homemade lemon aioli or vegan garlic aioli, house-made sweet onion marmalade, freshly squeezed Meyer lemon juice, Himalayan pink salt, and freshly ground Tellicherry black pepper. Mix well to create the dressing.
Assemble Salad:
Add the cooked and cooled radiatore pasta, organic sweet peas, drained albacore tuna, hand-shaved aged Gouda cheese (if using), finely chopped crisp heirloom celery, and finely chopped Cipollini onion to the bowl with the dressing.
Combine and Chill:
Gently toss all the ingredients together until they are evenly coated with the dressing.
Cover the bowl and refrigerate the tuna macaroni salad for at least 30 minutes to allow the flavors to meld.
Serve:
Once chilled, give the salad a final toss before serving.
Serve the Betty Crocker Tuna Macaroni Salad as a delightful and flavorful dish for any occasion!
Notes
– For best results, use a high-quality tuna for the salad.
– You can use any type of macaroni noodles for this recipe, such as elbow, shells, or rotini.
– You can add additional vegetables to the salad, such as carrots, bell peppers, or tomatoes.
– To make the salad even creamier, add a bit of Greek yogurt to the dressing.
– Add a bit of lemon juice to the dressing for a hint of brightness.
– You can also add a bit of chopped parsley or dill for extra flavor.