Ingredients
Scale
- 4 ounces Dreamfields low carb elbow pasta, scant 1 cup dry
- 1/2 medium cucumber, about 3 ounces after trimming
- 2/3 cup mayonnaise
- 1/2 teaspoon dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 6-ounce cans of tuna, drained
- 8 ounces small, cooked shrimp, optional
- 4 green onions, chopped
- 6 ounces grape tomatoes, halved
Instructions
- Cook the elbow macaroni according to the instructions on the package. Make sure not to overcook it otherwise your salad would be mushy.
- Drain and set aside to cool.
- Peel the cucumber and remove the seeds before you chop it into chunks.
- Add the cooled macaroni, cucumber, mayonnaise, oil, salt pepper, shrimp, tuna, onion, and grape tomatoes to a mixing bowl. Toss to combine. Let it chill in the fridge for at least 3 hours so the flavors meld together. Serve and enjoy.