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Creamy Macaroni Cucumber Salad

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
150 min
SERVINGS
14 servings
Lunch
Creamy Macaroni Cucumber Salad
Ingredients
  • 1 (16 ounce) package elbow macaroni
  • 1 (12 ounce) can tuna in water, drained and flaked
  • 6 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®)
  • 1/2 cup 2% milk
  • 1/4 cup white sugar, or to taste
  • 3 tablespoons prepared yellow mustard
  • 1 1/2 tablespoons ground black pepper, or to taste
  • 1/2 tablespoon salt, or to taste
Instructions
1
Boil a substantial container of salted water until it reaches its maximum temperature. Cook macaroni in the boiling water until it has reached a state of tenderness but still retains some firmness, approximately 8 minutes; drain excess water.
2
Rinse the cooked macaroni with cold water to rapidly lower its temperature and stop the cooking process; drain all remaining liquid.
3
Combine cooked macaroni, canned tuna, beaten eggs, diced tomatoes, chopped onion, and sliced cucumber in a large serving container.
4
Mix together the salad dressing and milk in a separate bowl until they form a uniform blend. Combine sugar, mustard, pepper, and salt in the same bowl to create a harmonious mixture; pour this dressing over the macaroni mixture and stir until everything is evenly coated.
5
Cover the bowl with a layer of plastic wrap to prevent contamination and refrigerate for at least 2 hours, allowing the flavors to meld together.