Macaroni and Tuna Fish Salad

The Spice Cookbook, 1964

30 minutes — 10 Servings

Ingredients

1⁄2	pound	elbow macaroni (cooked)
2	tablespoon	instant minced onion
1⁄4	cup	french dressing
1⁄4	teaspoon	garlic powder
1⁄4	teaspoon	ground black pepper
2	teaspoon	salt
1	teaspoon	basil leaves
1	teaspoon	lemon juice
1	can	tuna fish (drained)
1	cup	celery (diced)
1⁄2	cup	green pepper (diced)
1⁄4	cup	mayonnaise
		salad greens
		cherry tomatoes

Instructions

Combine first 8 ingredients. Let stand at least 1 hour for flavors to blend. Add next 4 ingredients. Toss lightly. Chill and serve on salad greens. Garnish with cherry tomatoes.

Notes

Preparation time does not include marinating and refrigeration time.