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What we’ve got here is an updated take on a classic pasta salad that still leaves you eating something that feels familiar. There are no random peas, no cloying mayonnaise dressing. In this take, tuna and macaroni still make up the base but they pal around with celery, peppers, and red onions, and the whole thing gets a tangy, peppery yogurt dressing.

There are a few secrets to making a tuna macaroni salad this good: a trick for flavoring the vegetables, a quick tip for rapidly cooling the pasta, and a perfect ratio for a mayo-yogurt dressing that is anything but gloppy.

We’re updating things a bit, but as far were concerned this is still pretty classic — old-fashioned, even! And it’s still a tuna macaroni salad that your grandma would be proud of.

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