Ingredients
2cupselbow macaroni,uncooked
6ozwater-packed tuna,(1 can) drained, flaked
⅔cupyellow bell pepper,chopped
⅔cupcelery,chopped
½cupcarrot,shredded
¼cupradishes,sliced
2green onions,chopped
2tbspparsley,fresh, minced
¾cupmayonnaise
½cupranch dressing
¼cupParmesan cheese,grated
1½tspblack pepper,ground
½tspsalt
Preparation
Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water for about 8 minutes, stirring occasionally, until tender yet firm to the bite.
Meanwhile, combine the tuna, bell pepper, celery, carrot, radishes, green onions, and parsley in a large bowl.
Drain the macaroni and rinse in cold water. Drain again and add to the bowl with the tuna mixture.
Combine the mayonnaise, ranch dressing, Parmesan cheese, black pepper, and salt in a small bowl. Pour dressing over salad and toss to coat.
Refrigerate at least 2 hours before serving.
