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Tuna Macaroni Salad Recipe

Tuna Macaroni Salad Recipe

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4.6 from 69 reviews

Tuna Macaroni Salad is a classic, creamy pasta salad that combines tender elbow macaroni, flaky tuna, crunchy vegetables, and a tangy dressing. Packed with protein and bursting with flavor from sweet pickle relish and celery seed, this easy-to-make salad is perfect for picnics, potlucks, or as a make-ahead lunch. Simple ingredients come together in just 20 minutes for an irresistibly satisfying dish.

  • Total Time: 20 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 16 ounce box elbow macaroni

Dressing

  • 1 cup mayonnaise
  • 1/2 cup sweet pickle relish
  • 1/2 tablespoon celery seed (more or less, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh squeezed lemon juice

Mix-ins

  • 3 (5 ounce) cans tuna packed in water, drained well
  • 3 hard-boiled eggs, chopped
  • 1 shallot, diced
  • 1 cup frozen peas, thawed

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
  2. Prepare the dressing: In a separate large bowl, whisk together the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice until well combined. This creamy base is the key to the salad’s signature flavor.
  3. Add the tuna: Gently fold the drained tuna into the dressing mixture, breaking it up slightly but leaving some larger pieces for texture.
  4. Combine the salad: Add the cooled, drained macaroni to the bowl with the tuna and dressing. Toss to evenly coat the pasta.
  5. Stir in vegetables and eggs: Add the chopped hard-boiled eggs, diced shallot, and thawed frozen peas. Gently stir until all ingredients are fully incorporated, being careful not to break up the eggs too much.
  6. Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Chilling helps the flavors meld for the best taste.
  7. Serve: Give the salad a quick stir before serving. Enjoy it cold, either as a main dish or a hearty side!

Notes

  • Letting the salad chill for a couple of hours is essential — it allows the flavors to meld together for a classic taste.
  • Feel free to substitute diced red onion for the shallot, or add diced celery for extra crunch.
  • This salad can be made a day ahead and stored, covered, in the fridge.
  • Use light mayonnaise for a lower fat version.
  • Leftovers keep well for 3 days when stored in an airtight container.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1/10 of recipe (approximately 1 cup)
  • Calories: 413 kcal
  • Sugar: 6 g
  • Sodium: 602 mg
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 2 g
  • Protein: 17 g
  • Cholesterol: 120 mg

Find it online: https://sophiasplate.com/tuna-macaroni-salad-recipe/