Prep Time:
25 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 35 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.
Cook's Note:
I personally don't care for celery in salads, so I use cucumber instead, but you can definitely substitute celery in this recipe.
This is one of those salads that tastes even better the next day, thus my recommendation is to chill overnight, if possible.
Nutrition Facts (per serving)
| 561 | Calories |
| 40g | Fat |
| 32g | Carbs |
| 18g | Protein |
