1 cup mayonnaise
1/4 cup drained sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon prepared mustard (I used Dijon)
Combine these ingredients in a small bowl. Set aside.
2 cups elbow macaroni
1 7-oz can white albacore tuna, drained
1/2 cup frozen mixed vegetables, thawed
1/2 cup diced celery
1/2 cup chopped red onion
1/2 cup grape tomatoes, sliced
1 green onion, thinly sliced, for garnish (optional)
1. Cook macaroni in plenty of boiling water until tender. 8 to 10 minutes.
2. Drain macaroni.
3. Add macaroni to remaining ingredients (except green onion). Toss with dressing. Garnish with thinly sliced green onion.
4. Serve at room temperature or slightly chilled.