by Kristy Flores
View ProfileMacaroni salad is a staple on Hawaiian lunch plates. And now, it can be a staple in your weekly meal rotation, too. Chef Kristy makes hers with al dente elbow pasta tossed with diced carrots and onions in a mayonnaise-based sauce, but then she adds a secret ingredient that can take this salad from side to main: canned tuna. Not only does it pump up the protein, the tuna adds savory flavor to the dish. Pair it with fresh green salad and enjoy a cool, creamy, refreshing summer meal.
Nutritional facts
Protein
18g
Carbs
54g
Calories
1110
Fat
94g
Ingredients
Tuna canned in oil, Carrots, Black Pepper, Sugar, Onion, White Pepper, Kosher Salt, Mayonnaise, Apple Cider Vinegar, Green Onion, Elbow Pasta
Reviews
Based on 0 reviews
Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
You can find Kristy Floresβs meals in...