Ingredients

The following ingredients have 4 Servings
  • 12 ounces cavatappi pasta (or your favorite pasta shape cooked al dente)
  • 12 ounces Tuna (drained (2 cans))
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • ½ cup celery (diced)
  • ¼ cup red onions (diced)
  • grape tomatoes (cut in half)
  • 2 ounces cheddar cheese (cut into small cubes approx. ¼ inch by ¼ inch)
  • 4 slices bacon (chopped )
  • ½ cup green olives (chopped or sliced)
  • ½ cup carrots (shredded)
  • 1 tbsp Italian parsley (finely chopped )
  • 1 tsp sugar
  • ½ tsp sea salt (more to taste)
  • ¼ tsp black pepper (more to taste)

Instruction

  • Cook the macaroni al dente, following the directions on the package.
  • Mix together the mayonnaise, Dijon mustard and seasonings to make the dressing. Mix well and refrigerate until needed.
  • Add the diced onions, diced celery, chopped olives, grape tomato halves, diced cheese, chopped olives, shredded carrots and parsley to the cooked macaroni. Mix together well.
  • Drain the Blue Harbor Albacore Tuna, break up the pieces by hand or with a fork and add the tuna to the pasta salad. Mix throughout the salad.**I used two cans of tuna but if you want to add more of the delicious tuna to your pasta salad use three cans.
  • Add the dressing to the tuna macaroni salad and mix together. Refrigerate the salad for 1-2 hours or overnight to let the flavors build.
  • Top the Tuna Macaroni Salad with the crispy bacon bits and serve.