Tuna Macaroni Salad is one of those classic comfort foods that’s perfect for almost any occasion. Whether you’re looking for an easy weeknight dinner, a potluck dish, or something to bring to a BBQ, this simple yet delicious salad has you covered. It’s creamy, tangy, and packed with flavor. The best part? It’s a complete meal in itself, but also pairs wonderfully as a side with grilled meats or fresh veggies.
What I love about this Tuna Macaroni Salad is how customizable it is. You can easily swap ingredients based on what you have on hand or what your taste buds are craving. The combination of al dente macaroni, tender tuna, crunchy veggies, and a creamy dressing is totally satisfying and addictive. Plus, it’s one of those recipes that gets better as it sits, so it’s great for making ahead!
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 20 minutes, making it perfect for busy days or last-minute meal prep.
- Flavorful and Creamy – A creamy dressing that’s tangy and slightly sweet, perfectly complementing the tuna and veggies.
- Crowd-Pleaser – Whether it’s a BBQ, picnic, or weeknight dinner, this dish is always a hit.
- Versatile – You can easily adjust the veggies or the amount of tuna to suit your tastes.
- Meal Prep Friendly – Make it ahead of time and store it in the fridge for a quick lunch or dinner throughout the week.
- Customizable – Add in your favorite ingredients like hard-boiled eggs, olives, or even pickles for a personal twist.
Ingredients You’ll Need
- Elbow macaroni – The classic choice for macaroni salad, but feel free to use any short pasta shape you like (penne, rotini, etc.).
- Canned tuna – I prefer using tuna packed in water, but oil-packed tuna works well too if you want a richer flavor.
- Mayonnaise – The creamy base of the dressing. If you’re looking for a lighter version, you can use Greek yogurt or a mayo-yogurt blend.
- Dijon mustard – Adds a tangy kick to the dressing. You can also use yellow mustard if you prefer a milder taste.
- Sweet relish – For a pop of sweetness and tang. You can also swap this for chopped pickles or dill relish if you prefer a different flavor.
- Celery – Adds a nice crunch and freshness to the salad.
- Red onion – A bit of sharpness that balances the sweetness of the relish.
- Salt and pepper – To taste, bringing out all the flavors.
- Lemon juice – For a fresh burst of acidity that helps cut through the creaminess.
- Optional add-ins – Hard-boiled eggs, peas, olives, or bell peppers for extra texture and flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Cook the Pasta
Start by cooking the elbow macaroni according to the package instructions. Once it’s cooked, drain it and rinse it under cold water to stop the cooking process. This will help the pasta maintain its texture in the salad.
Step 2: Prep the Veggies
While the pasta is cooking, chop the celery and red onion into small, bite-sized pieces. If you’re adding any other ingredients like bell peppers or peas, prepare those as well.
Step 3: Mix the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, sweet relish, lemon juice, salt, and pepper. Taste the dressing and adjust the seasoning if needed—add more relish for sweetness, or more mustard for a tangier kick.
Step 4: Combine the Ingredients
Add the drained tuna (be sure to break it up into chunks), cooked pasta, chopped celery, red onion, and any other veggies you’re using into the bowl with the dressing. Stir everything together until the pasta is evenly coated with the dressing, and the tuna is well distributed.
Step 5: Chill and Serve
Cover the salad with plastic wrap and refrigerate for at least an hour to let the flavors meld together. If you’re in a hurry, you can serve it immediately, but it’s definitely best after it’s had some time to chill. Right before serving, give it one last stir and taste for seasoning—add more salt, pepper, or lemon juice if needed.
Helpful Tips
- Chill it – This salad tastes even better after it’s had a little time to chill in the fridge. It lets the flavors really come together.
- Customize the veggies – Feel free to add peas, bell peppers, or even shredded carrots for extra color and crunch.
- For extra protein – Add hard-boiled eggs to the salad for a boost of protein and a bit of richness.
- Add more flavor with herbs – Fresh parsley, dill, or chives can add a nice pop of flavor.
- Make it ahead – This salad holds up well in the fridge for up to 3 days, so it’s great for meal prep. Just stir it up before serving and add a little extra mayo or mustard if it’s gotten too thick.
Frequently Asked Questions (FAQs)
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, you can use any short pasta like penne, rotini, or even small shells. Just make sure to cook it al dente so it holds up well in the salad.
Can I make this ahead of time?
Yes, this salad actually gets better after sitting in the fridge for a while. You can make it the night before and let the flavors meld together in the fridge.
Can I use chicken instead of tuna?
Of course! If you prefer chicken, you can swap the tuna for cooked, shredded chicken for a different twist. It’ll still be delicious!
Can I use Greek yogurt instead of mayo?
Yes, Greek yogurt is a great substitute for mayo if you want a lighter option. It will give the salad a tangy flavor and still keep it creamy.
How do I store leftovers?
Store any leftover tuna macaroni salad in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, and add a little extra mayo or dressing if it seems dry.
Tuna Macaroni Salad is one of those recipes that’s perfect for any occasion. It’s super easy to throw together, full of flavor, and customizable based on what you have on hand. Whether you’re making it for a picnic, BBQ, or a quick lunch, it’s sure to be a crowd favorite. Give it a try and let me know how it turns out—this one is a regular in my meal rotation, and I’m sure it’ll be a hit in yours too!
Tuna Macaroni Salad
Ingredients
- 8 oz elbow macaroni about 2 cups dry
- 1 5 oz can of tuna in water or oil, drained and flaked
- ½ cup celery diced
- ¼ cup red onion finely diced
- ½ cup frozen peas thawed (optional)
- ¼ cup sweet pickle relish or dill pickle relish optional
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Cook the macaroni:
- Cook the elbow macaroni according to the package directions until al dente. Drain and rinse under cold water to cool it down quickly. Set aside.
- Combine the salad ingredients:
- In a large bowl, add the cooled macaroni, flaked tuna, diced celery, red onion, peas (if using), and pickle relish.
- Make the dressing:
- In a separate small bowl, whisk together mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper until smooth.
- Toss the salad:
- Pour the dressing over the pasta and vegetable mixture, and gently toss to combine, ensuring everything is evenly coated.
- Chill and serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. Garnish with fresh parsley before serving, if desired.
Notes
- Feel free to add hard-boiled eggs or swap in Greek yogurt for a healthier alternative to mayonnaise.
- You can substitute the elbow macaroni with other pasta shapes like rotini or penne.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- If the salad seems too dry after chilling, you can stir in a little extra mayo or a splash of milk to loosen it up.
