Cold Tuna Pasta Salad

Food contests are fun. This weekend, I’m going to help judge the Second Annual McBake-Off Challenge that is part of McVille Days in McVille, N.D. ( It should be a lot of fun.

But that’s not the only one I’m taking part in. At home, we have a gallon container of Miracle Whip that was leftover from a recent food event, so Therese and I are having a contest to see if we can use it in one meal per day.

So far, I’m getting my butt kicked. I’ve only made homemade tartar sauce that we had with some broiled wild-caught halibut fillets. (Tartar sauce contains two parts Miracle Whip, two parts mayonnaise, a little salt and pepper, a dash of garlic powder, some bread and butter pickles, chopped up, and pickle and lemon juice.)

That said, Therese has used Miracle Whip three times — on chicken sandwiches, in a tasty coleslaw that also contained sweet red bell pepper and a part of an apple and finally in a yummy cold tuna pasta salad, just like her mom and my mom used to make.

Cold tuna pasta salad has always been one of my favorites. It’s relatively easy to make and is an excellent side at summer gatherings. Here is Therese’s recipe, if you care to try it.

Cold Tuna Pasta Salad
1½ cups of uncooked macaroni, cooked and then cooled in with cold water
2 hard-boiled eggs, chopped fine
½ bag of frozen peas, cooked and cooled
2 stalks of celery,chopped fine
2 cans of tuna, drained
Mixed all the ingredients with at least 1 cup Miracle Whip, a teaspoon of salt, some pepper to taste, a few tablespoons of pickle juice and a chopped-up dill pickle. (If it needs more Miracle Whip, add it a bit at a time.
Refrigerate for a few hours, so everything cools off and ingredients blend. Serve with potato chips on the side or crushed and put on top of salad.
Note: If you wanted smaller portions, just cut back on everything a bit. It keeps in the refrigerator for several days.