Ok, who remembers this retro salad, besides me? 😀

Back when I first got out of high school, left my parents nest, and started learning how to cook, this was one of my favorite go-to summer recipes! Simple. Delicious. Chock full of veggies and tuna – – creamy and a little bit cheesy – – CHEAP! – – and always went down good on a hot summer’s day! Though it’s called a “salad”, it was a staple and main dish for us! I hadn’t made this “Seacoast Salad” in WAY too many years, and this past weekend was perfect timing!

I was so busy with so many other things, that I really needed to be able to whip something up fast and easily. And after staring into the cupboard and fridge for what seemed like eternity, that can of tuna and yellow box of cheesy shells said “Pick me! Pick me!!” It was just too easy. Who was I to say no? 😉

I didn’t even need to look at the old, tattered recipe, (torn off from the back of a box of Kraft), as I had made it so many times way back when, that it was permanently burned into my brain! 😉 (You know “those recipes”, too, I’m sure!)

 

It’s just mayo (or Miracle Whip, if your prefer a lighter, tangier taste), thinly sliced celery, sweet pickle relish, sweet red onion, frozen sweet baby peas (or canned/drained), and a little salt and pepper to start! 😀

 

 

Just stir together until well mixed. *This is why it’s good to not thaw the peas. This way, you don’t risk breaking them up and turning them into mush. 😉 Then set this aside right by the stove.

 

 

Get a large saucepan full of hot water, bring to a boil, make your mac ‘n cheese according to the directions….

 

 

….then stir in your mayo-veggie mixture.

 

 

Fold in your tuna last, breaking it up into bigger chunks than what you want to end up with. Fold in the tuna until everything is nicely coated…..

 

 

and WAH-LAH!! You’re done!!! 😀

A super simple side dish, or even a lunch or light supper!! Easy as that! 😉

 

 

These recipes sure do help out and come in handy when you just can’t, don’t want to, or don’t feel good enough to do anything else. They’re a lifelong friend for a reason…they TASTE good! 😉

 

 

So I really wanted to bring this one back, as I’m sure a lot of younger people have probably never even heard if it. And it’s one of my simple go-to’s that always comes in so handy! Especially this time of year, when winter has finally left and there’s so much to do and take care of!

If you’ve never had this before, I’m sure you’ll be quite surprised at how delicious it really is. And for us “old folks”, I hope that this reminds you of simpler times, and it’s one that you used to enjoy, too, but completely forgot about!

 

 

*Note: Photos were taken while the salad was still slightly warm, and before chilling. The noodles will absorb the extra sauce while chilling.

 

Here is an “after photo” taken once chilled! 😀

 

 

Enjoy the simple stuff, everyone! 🙂

 

 

 

Yield: 6 servings

That 70's Seacoast Salad

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Ingredients

• 1 (12 oz.) box velveeta macaroni shells and cheese
• 1 (8 1/2 oz.) can sweet baby peas, drained or 1/2 - 1 cup frozen, unthawed
• 1 (12 oz.) can solid white albacore tuna, drained and flaked into small chunks
• 1 cup mayo or Miracle Whip
• 2 ribs celery, thinly sliced
• 1/4 cup sweet pickle relish, drained
• 2 tablespoons finely chopped red onion
• 1/8 tsp. each salt and coarse ground black pepper, or to taste

Instructions

In medium bowl, fold until mixed the mayo, celery, relish, onion, salt and pepper. Set aside.

In large saucepan, make shells and cheese according to package directions. (Adding drained pasta and cheese sauce back into same saucepan). Fold sauce with pasta until evenly coated.

Fold and stir in remaining ingredients, mixing lightly. Pour into a serving bowl. (*Use a spatula to scrape the pan of all of the sauce). Chill.

Serve chilled or room temp, adding additional Miracle Whip (or mayo) before serving if needed. Garnish with parsley if desired.

Notes

*If using frozen sweet baby peas, add them frozen. Do not thaw nor cook. They will thaw almost immediately and do not need to be cooked.