a simple recipe :: cold tuna macaroni salad

We have a guest post today from Bethany, over at Waves and Lilacs. She is sharing a yummy recipe that will be great for all.things.summer. Enjoy!!

{{If you ever want to be featured the blog with a guest post, please let us know!!}}

With summer here in full swing, the BBQs and summer shenanigans are happening left and right. If you are anything like me, you want to attend said summer events and arrive with food in hand. Sometimes life can get a little crazy though and time slips away as quickly as summer nights. As a mom we are constantly juggling different schedules and play dates and can’t always find the time to make the latest Pinterest delicacy.

Here’s a recipe that will hopefully help you out while still being a crowd pleaser!  I’ve already made it a couple times this summer with a new baby. So believe me when I say that is is easy.  This recipe is also very easy to make gluten-free, dairy-free, and egg-free as well.

Ingredients:

• 1 box of pasta (12-16 oz) (I like fun shapes such as bow ties. You can also get brown rice or quinoa pasta. Note: If you prefer a gluten free pasta, this pasta is best served the same day. Regular pasta actually tastes better the second day though!)
  
• 1 big tomato, chopped
• ½ red onion, chopped
• 1 green bell pepper, chopped
• 2 (5 oz) cans of tuna
• 1.5 cups of mayonnaise (Use eggless mayo to make the recipe egg-free. I find mine at ALDI)
• 1 T coconut sugar
• 1 T raspberry vinaigrette (you can also do Italian or House)
• Pinch of salt
• Pinch of pepper

Directions:

1. Cook pasta until al dente according to instructions on package. Once cooked, drain and rinse under cold water.
2. In a large bowl combine pasta, chopped vegetables and tuna.
3. In a small bowl whisk together mayonnaise, vinaigrette, coconut sugar, pepper and salt.
4. Pour dressing mixture into large bowl and mix to combine,
5. Chill in refrigerator for at least 1 hour.

I hope you enjoy this. Feel free to let us know what you think about it!