In keeping up with the Lenten Season, I came up with a flavorful macaroni salad with a Chipotle kick. It is also tangy as I added juice of half a lime and a zest of one lime. Try it out and you can add anything here depending on your preference, the sky is the limit. If you are not observing the Lenten season, you can use chicken in this recipe.
These are few of my ingredients but I continue to add different colored bell peppers and Dijon mustard and some kosher dill pickles, as well as some mayonnaise, fire roasted red peppers,lime zest and juice and more. Let’s start preparing it as I will bring it to my 20000 Hail Mary’s for my friends attending our prayer group. It’s quite easy to prepare, especially in advance. We’ll be praying for the world again.
6 cups of boiled Barilla elbow macaroni (instruction on the box)
1 5 oz can of Skipjack tuna in water (drained)
red and green bell peppers ( coarsely chopped)
2 celery ribs (chopped)
4 scallions (chopped)
1 tsp. Dijon mustard
2 pieces of dills (finely chopped)
2 pieces Chipotle peppers in Adobo sauce (seeded and finely chopped)
salt and pepper
2 Tbsp. mayonnaise
1 Tbsp. Lady’s Choice Tuna spread (optional)
1/4 tsp. garlic salt
chopped celery flowers for garnishing
zest or rind of 1 lime
juice of half a lime
few pieces of chopped fire roasted red peppers
In a huge mixing bowl, mix well together mayonnaise, Tuna spread, Dijon mustard, bell pepper, garlic salt scallions, dills, Chipotle peppers, lime zest, lime juice, celery and tuna then add 4 cups of drained macaroni and mix gently, lastly sprinkle some salt and black pepper. Add the celery flowers and few pieces of chopped fire roasted red peppers for garnish and color.
This a spicy and crunchy salad, hoping you will all like it but you can alter the flavor according to your personal preference but I like it this way.