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
Scale
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
