Hawaiian Style Mac Salad

[Chris Allingham]

From my friend Kevin Kawahara's wife:

<UL TYPE=SQUARE><LI>Boil about 3 cups of elbow pasta
<LI>Mix in mayo to lube it up
<LI>Handful of frozen peas & carrots mix, warmed in the micro, drained
<LI>Half a can of tuna fish (we use chunky light)
<LI>Couple hard boiled eggs, diced
<LI>About a TBSP of sugar
<LI>Salt and pepper to taste
<LI>Pickle relish - about a TBSP
<LI>Spike it with a quick pour of juice off the pickle jar - really
<LI>A squirt of yellow mustard, but you don't want the mix to turn yellow[/list]

 

[Rusty Barton]

Here's a slightly different version:

Luau Hawaiian Macaroni Salad

8-oz dry macaroni - cooked and cooled
7-oz can tuna, drained or 1/2 pound imitation crab
1/2 of a 10-oz box of frozen petite peas (cooked, drained)
2 small celery stalks (chopped)
4 large eggs, hard boiled and diced
1 tsp to 1 Tbs pickle relish, to taste
1/2 chopped red onion or 2 chopped green onions
salt (or seasoning salt) and pepper to taste
2 or 3 cups of mayonnaise

Boil macaroni, drain and cool.
Add remaining ingredients to cooled macaroni.
Add mayonnaise and mix well.
Macaroni will absorb mayonnaise, so make a day ahead and keep in fridge to allow flavors to combine.
More mayonnaise may need to be added before serving.