Name: The Best Macaroni Cucumber Salad
Ingredients: 1 (16 ounce) package elbow macaroni; 1 (12 ounce) can tuna in water, drained and flaked; 6 hard-cooked eggs, chopped; 2 large tomatoes, finely chopped; 1 large white onion, finely chopped; 1 cucumber, finely chopped; 3 cups creamy salad dressing (such as Miracle Whip®); 0.5 cup 2% milk; 0.25 cup white sugar, or to taste; 3 tablespoons prepared yellow mustard; 1.5 tablespoons ground black pepper, or to taste; 0.5 tablespoon salt, or to taste

Ingredients

1 (16 ounce) package elbow macaroni
1 (12 ounce) can tuna in water, drained and flaked
6 hard-cooked eggs, chopped
2 large tomatoes, finely chopped
1 large white onion, finely chopped
1 cucumber, finely chopped
3 cups creamy salad dressing (such as Miracle Whip®)
0.5 cup 2% milk
0.25 cup white sugar, or to taste
3 tablespoons prepared yellow mustard
1.5 tablespoons ground black pepper, or to taste
0.5 tablespoon salt, or to taste

Steps

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix together cooked macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large bowl.
Whisk together salad dressing and milk in a separate bowl until smooth. Mix in sugar, mustard, pepper, and salt until well combined; pour over macaroni mixture and stir to coat.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours.