Tangy Macaroni Salad Recipe
Ingredients
1 package (8 oz.) shell or elbow macaroni
Boiling salted water
1 can (1 lb.) garbanzos
1 can (6 or 7 oz.) tuna, flaked
1 medium sized dill pickle, chopped
4 green onions, chopped
1/3 cup chopped parsley
1 clove garlic, minced or mashed
2 tablespoons capers, including liquid
1 small bottle (2oz.) stuffed olives, halved, with their liquid
1/3 cup lemon juice
Dash of black pepper
1 cup mayonnaise
Directions
Cook macaroni in boiling salted water until tender; drain.
Add all other ingredients.
Toss lightly.
Add salt to taste, if needed.
Chill until time to start on picnic. (Salad keeps well in refrigerator for a couple of days.)
Add all other ingredients.
Toss lightly.
Add salt to taste, if needed.
Chill until time to start on picnic. (Salad keeps well in refrigerator for a couple of days.)
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