Tuna Macaroni Salad
Tuna Macaroni Salad is a delicious, creamy dish that’s perfect for any occasion. Made with simple ingredients like elbow macaroni, canned tuna, celery, onions, and a tangy dressing, this salad is both hearty and refreshing. It’s easy to make and a family favorite for picnics, barbecues, or meal prep.
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.