Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::14
Ingredients
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1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 large hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip)
½ cup 2% milk
¼ cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1 ½ tablespoons ground black pepper, or to taste
½ tablespoon salt, or to taste
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.