Tuna Macaroni Salad

Everyone has a recipe for tuna macaroni salad, and I’m no exception. I think next time I’ll change it up a bit, and use smoked trout instead of tuna. Considering my freezer is crammed with trout, I think I’ll be making this tomorrow, next tuesday,  the next full moon, take your canine to coffee day…..

Dressing Ingredients:
1/8 cup white vinegar
1 T. sugar
1 cup salad type mayo (like Miracle Whip)
1/4 cup minced onion
1 to 2 tsp. dry dill
1/2 tsp. celery seed
black pepper to taste
1 clove garlic, minced
dash red pepper flakes
Mix all dressing ingredients in a small bowl, and mix thoroughly. I use a whisk to get any lumps out.
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2 cans tuna, drained
1/2 cup frozen peas, thawed
1/2 cup red bell pepper, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/4 tsp. salt
1/4 tsp. pepper
2 cups small seashell macaroni, or elbow mac, cooked according to package directions, drained, rinsed under cold water, and drained again.
Put ingredients into a large bowl, pour the dressing over the top, and mix thoroughly. I like to chill this for a couple hours for the flavors to blend.
The Smoking Man likes this with crunched up potato chips over the top right before serving, which is a fantabulous addition!

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