Tuna Noodle Salad

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filed under Salads

Salads
  
Serving size: 1 bowl
Recipe category: Salads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 171 (9% DV)
Fat: 3g (5% DV)
Carbohydrates: 23g (8% DV)
Protein: 11g (21% DV)
Description: Great cold salad to keep in the refridgerator for quick lunches or snacks. Serve with lettuce, crackers or eat alone.
Ingredients:  Makes 15 servings (15 bowls)
1  lb.
 
4 
 
3 
 
1/4  cup
 
5  tablespoons
 
2  tablespoons
 
1  teaspoon
 
1 
 
1/2  teaspoon
 

Tip: For nutritional information on all the ingredients in Tuna Noodle Salad just click on each ingredient name. Then adjust the serving size for any Tuna Noodle Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Hard boil eggs. Let eggs cool. Coursely cut up eggs, including yolks.
2
Cook elbow noodles per instructions on box. (Can substitute elbows with rotini.) Cool noodles with cold water after boiling and strain.
3
In a large mixing bowl add cooked and cooled noodles and chopped eggs. Add remaining ingredients one at time mixing softly after each one. Add salt and pepper last to your own personal taste.
4
Transfer mixture into sealable storage tub (like a large tupperware or Glad container). Sprinkle paprika on top and refridgerate for one hour before serving.
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