Macaroni Salad


1 pound elbow macaroni (cooked)
1/4 cup olives, chopped fine
2 7-ounce cans tuna fish, drained
3 fresh tomatoes, cut up fine
1 large onion, chopped fine
1 cucumber(leave skin on), chopped
salt and pepper to taste


Mix all the ingredients together with enough mayonnaise to moisten the mixture. Refrigerate for several hours before serving.

Leave a Comment