Tuna Macaroni Salad Recipe
If you’re searching for a truly satisfying, crowd-pleasing classic, look no further than Tuna Macaroni Salad. It’s that chilled, creamy comfort dish just as perfect for laid-back picnics as it is for quick weeknight dinners. Every bite is packed with tender pasta, flavorful tuna, pops of fresh veggies, and a perfectly tangy, creamy dressing that brings it all together. This is one of those nostalgic recipes that somehow tastes better chilled the next day, and best of all, it comes together in just 30 minutes from start to finish!
Ingredients You’ll Need
Simple ingredients make Tuna Macaroni Salad shine—each plays a unique part in building flavor, crunch, and color. With the right blend, you get a dish that’s both classic and completely irresistible.
- Elbow macaroni (3 cups, cooked and cooled): The classic small pasta shape holds onto every bit of creamy dressing and provides the perfect tender bite.
- Tuna in water (2 cans, drained and flaked): Mild, flaky tuna soaks up the flavors of the dressing without overpowering the salad.
- Celery (1 cup, diced): Adds irresistible crunch and a touch of fresh, herbal flavor.
- Red onion (1/2 cup, finely chopped): Gives a gentle zing and pops of color—soak in cold water if you prefer a milder bite.
- Frozen peas (1 cup, thawed): Sweet, tender peas add brightness and beautiful green color to every forkful.
- Mayonnaise (3/4 cup): The creamy foundation that brings all the components together—full-fat or light both work well.
- Sweet pickle relish (2 tablespoons): A splash of tangy sweetness that helps lift all the savory flavors.
- Dijon mustard (1 tablespoon): A touch of sharp, savory depth—don’t skip it!
- Lemon juice (1 tablespoon): Freshly squeezed juice brightens the entire salad and keeps it from feeling heavy.
- Salt (1/2 teaspoon): Essential for balancing flavors and bringing out every ingredient.
- Black pepper (1/4 teaspoon): Just enough to add a subtle warmth.
- Hard-boiled eggs (2, chopped, optional): If you like extra protein and richness, this is a classic touch.
- Fresh parsley (2 tablespoons, chopped, for garnish): Adds a dash of freshness and a beautiful finish.
How to Make Tuna Macaroni Salad
Step 1: Cook and Cool the Macaroni
Start by cooking your elbow macaroni according to the package instructions, just until al dente. Once done, drain the pasta and immediately rinse it under cold running water—this stops the cooking process and helps keep the salad nice and cool. Let the macaroni drain fully and set aside to finish cooling as you prep the other ingredients.
Step 2: Prep the Mix-Ins
Dice your celery and finely chop the red onion, making sure all the pieces are bite-sized. Thaw your peas (a quick rinse under warm water in a strainer works wonders), and if you’re adding eggs, peel and chop them now. Flake the tuna into small pieces so it spreads evenly throughout the salad.
Step 3: Combine the Main Ingredients
Grab a large mixing bowl and toss in the cooled macaroni, flaked tuna, chopped celery, red onion, peas, and (if using) those perfectly chopped hard-boiled eggs. Give it all a gentle mix to distribute the ingredients throughout—this guarantees every bite is loaded with flavor and texture.
Step 4: Whisk the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, salt, and pepper. This quick whisk results in a creamy, tangy, and slightly sweet dressing that’s the heartbeat of a great Tuna Macaroni Salad.
Step 5: Toss and Chill
Pour the dressing over the salad ingredients and toss gently (but thoroughly!) to coat everything evenly. Taste and adjust the seasoning if you’d like a little extra tang or saltiness. Finally, cover and refrigerate the salad for at least an hour before serving—this helps the flavors mingle and makes every forkful even more delicious.
How to Serve Tuna Macaroni Salad
Garnishes
Nothing says fresh like a showy sprinkle of chopped parsley across the top right before serving. For a little extra crunch and color, try topping your Tuna Macaroni Salad with some sliced hard-boiled eggs, a dusting of cracked black pepper, or even a pinch of paprika for that retro picnic vibe.
Side Dishes
Tuna Macaroni Salad pairs beautifully with so many classics. Serve it next to a batch of buttery garlic bread, a crisp green salad, juicy watermelon slices, or crunchy kettle chips for a laid-back spread. It’s equally delicious as a light main course on its own or as the star at your next potluck table.
Creative Ways to Present
Bust out your vintage glass bowls, set it into mini mason jars for picnics, or scoop onto a bed of lettuce for a fresh twist. You can even tuck a scoop into ripe tomato halves for a beautiful edible cup—however you serve it, Tuna Macaroni Salad’s gorgeous colors and creamy texture are always a hit.
Make Ahead and Storage
Storing Leftovers
Pop any extra Tuna Macaroni Salad into an airtight container and store it in the fridge. It stays fresh and flavorful for up to three days, making it perfect for meal-prepping lunches or a quick grab-and-go snack. If the salad seems a little dry after time in the fridge, just stir in a spoonful of mayo or a splash of lemon juice to bring it back to life.
Freezing
While technically you can freeze Tuna Macaroni Salad, the texture of both pasta and creamy mayo-based dressing can suffer after thawing. It’s best enjoyed fresh or within a couple days for that classic creamy bite. If you have leftovers, try keeping them in the fridge instead of freezing.
Reheating
Tuna Macaroni Salad is definitely meant to be enjoyed cold. No reheating needed (or recommended)! Simply serve it straight from the fridge, letting it sit at room temperature for 10-15 minutes if you’d like a slightly less chilly bowl.
FAQs
Can I make Tuna Macaroni Salad a day ahead?
Absolutely! In fact, it’s even better when made ahead, since the flavors meld beautifully as the salad chills. Just wait to add the fresh parsley garnish until serving to keep it vibrant.
What can I use instead of mayonnaise?
If you’d like a lighter version, swap half (or all) of the mayo for Greek yogurt. You can also try a combination of light mayo and sour cream for a tangy, lower-fat twist while keeping the salad super creamy.
Do I have to use hard-boiled eggs?
Nope—the eggs are totally optional! They add a classic touch and extra creaminess, but Tuna Macaroni Salad stands up perfectly well without them if you prefer.
Which type Salad, Side Dish
Chunk light tuna packed in water is my go-to for this salad—it’s mild, flaky, and blends nicely with the other flavors. If you enjoy a richer taste, tuna in oil will work too, just drain it well before adding.
How do I keep the salad from getting soggy?
The trick is to cook your macaroni just to al dente and make sure it’s fully cooled and drained before mixing with the dressing. This helps the salad keep its texture and avoids excess moisture as it chills.
Final Thoughts
If you’ve never made Tuna Macaroni Salad from scratch, there’s truly no time like the present. It’s an easy, affordable favorite that tastes like summertime nostalgia in every creamy bite. Give it a try, share it with friends or family, and make it your own—you’ll be coming back to this classic dish all year long!
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Tuna Macaroni Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Tuna Macaroni Salad is a refreshing and satisfying dish perfect for picnics, potlucks, or a simple weeknight meal. Creamy and packed with flavor, it’s a classic favorite that everyone will enjoy.
Ingredients
For the Salad:
- 3 cups elbow macaroni (cooked and cooled)
- 2 cans (5 ounces each) tuna in water (drained and flaked)
- 1 cup celery (diced)
- 1/2 cup red onion (finely chopped)
- 1 cup frozen peas (thawed)
- 2 hard-boiled eggs (chopped, optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
For the Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain, rinse under cold water, and let cool completely.
- Prepare the Salad: In a large mixing bowl, combine the cooled macaroni, tuna, celery, red onion, peas, and eggs if using.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, relish, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Combine and Garnish: Pour the dressing over the salad and toss gently to coat. Adjust seasoning to taste. Garnish with parsley before serving.
Notes
- This salad tastes even better when chilled for at least an hour before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
- You can lighten it by substituting half the mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
