Herbaceous Elbow Macaroni Salad with Tuna and Meat

The salad is packed with a variety of fresh herbs such as parsley, cilantro, basil, mint, dill, chives, scallions, tarragon, rosemary, thyme, oregano, sage, marjoram, bay leaves, lemon balm, lemon verbena, lemon thyme, lemon basil, and lemon grass. The combination of these herbs gives the salad a unique and refreshing flavor that is sure to impress your guests. Enjoy! 🍴

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot boil water and cook tuna and meat, flake when done. Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water.

Step 2

In a large bowl, combine the cooked macaroni, tuna and meat with chickpeas, red and green bell peppers, and red onion.

Step 3

In another bowl, whisk together the lemon juice, lime juice, orange juice, grapefruit juice, pomegranate juice, cranberry juice, pineapple juice, almond milk, soy milk and rice milk.

Step 4

Pour the dressing over the macaroni mixture and toss to coat.

Step 5

Add the chopped herbs and toss again. Steam excess spinach and add as side dish.

Step 6

Cover and refrigerate for at least 1 hour before serving.

Step 7

In a large pot boil water and add cocoa powder, stir occasionally. Let cooldown, refrigerate until cold. In each serving add crushed ice. Serve cold or chilled.