There are a few universal truths in cooking. If you have a mom, chances are she has a recipe for a macaroni salad. And if you make a Matty Matheson recipe, we’ll bet your guests will be coming back for seconds. In his new cookbook “Soups, Salads, Sandwiches,” Matty explores his minimal effort, maximum flavor approach to cooking, as demonstrated by this exclusive recipe sneak peek.
Get the recipe for Matty Matheson’s Everyone’s Mom’s Macaroni and Tuna Salad:
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Everyone’s Mom’s Macaroni and Tuna Salad
- Prep Time: 35 mins
- Total Time: 35 minutes
- Yield: 8 1x
Description
This is another hitter! I love coming home and seeing this giant, old, classic, pink Tupperware bowl with a white lid in the fridge. It takes up a whole shelf. And it’s just for Trish, lol. I really have no idea why she always makes so much, but I don’t ever ask. I think it’s one of her aunt’s recipes, and it’s for Canada Day picnics or something insane like that. It’s so fucking good, I swear, but it’s just so much. We have ourselves a Tupperware bowl filled with a month’s worth of tuna salad. This should feed a full family of sixteen or a football team or a dance recital.
Ingredients
- One 16-ounce box elbow pasta
- 4 5-ounce cans tuna in water, drained
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced red bell pepper
- ½ cup diced red onion
- ½ cup chopped parsley
- 3 cups mayonnaise
- Kosher salt and freshly cracked black pepper
Instructions
- The most important thing about making pasta salad is to overcook your pasta in salted water. However long the box of pasta says to cook it for, add 3 minutes. You want it to be soft when it comes out. After your pasta is cooked, drain it.
- Add the still-warm pasta to a large bowl with the tuna, celery, carrot, bell pepper, onion, parsley, and mayonnaise and mix it vigorously until everything comes together into a nice homogenous mixture. Add salt and pepper to taste. Place this into a large casserole dish and cover it tightly with plastic wrap. Keep in the fridge until ready to serve. This should last forever in the refrigerator but after a few days it’s pushing it.
- Beat the shit outta that. Rip it. Add salt and pepper. Once that’s in a beautiful state, serve it at parties.
Order his new cookbook, Soups, Salads, Sandwiches, to get more Matty Matheson recipes now!
Hungry for more? Try these other pasta salad recipes:
PlantYou’s Street Corn Pasta Salad and Corn Cob Broth
“The Summer Pasta Salad” with Summer Squash, Tomatoes, and Lemon Shallot Dressing