Aunt Frances's Macaroni and Tuna Salad

2 pounds elbow or bowtie macaroni, cooked al dente 2 cans white tuna in oil, drained and flaked (15 oz. each) 2 cups broccoli flowerets, steamed and chilled 2 cups cooked peas 1/2 cup coarsely chopped walnuts 2/3 cup Red Wine Vinaigrette

Place all ingredients in a large bowl and toss well to combine. Chill for 3 hours before serving. Serves 18 Source: Unknown

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.