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Mom's Crowd-Pleasing Macaroni Salad

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
95 min
SERVINGS
12 servings
Lunch U.S.
Mom's Crowd-Pleasing Macaroni Salad
Ingredients
  • 1 (16 ounce) package elbow macaroni
  • 2 1/2 cups mayonnaise
  • 1/4 cup white vinegar
  • 1 1/2 teaspoons seasoned salt, or to taste
  • 1 teaspoon white sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 (5 ounce) cans chunk light tuna in water, drained and flaked
  • 2 (4 ounce) cans baby shrimp, drained
  • 1 large cucumber, seeded and chopped
  • 1 small sweet onion, chopped
  • 4 hard-boiled eggs, chopped
  • 2 hard-boiled eggs, sliced
  • 1 pinch paprika
Instructions
1
Boil a substantial container of salted water in a large pot until it reaches a rolling boil.
2
Cook elbow macaroni in the boiling water, stirring occasionally and checking for doneness until it is cooked through but still retains some firmness in the center, approximately 8 minutes.
3
Remove the macaroni from the boiling water with a slotted spoon and transfer it to an ice bath filled with cold water, allowing it to cool down completely; repeat the process until the macaroni is chilled.
4
Combine mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl using a whisk until the mixture is well-blended and smooth.
5
Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture until all ingredients are evenly coated; add chopped eggs to the bowl and mix well.
6
Add the chilled macaroni to the bowl with the mayonnaise mixture, stirring until everything is well combined; top the salad with additional sliced eggs.
7
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour or overnight before serving.