Why You’ll Love Tuna Macaroni Salad Recipe
This recipe is easy to make with pantry staples and comes together quickly. It’s versatile enough for potlucks, BBQs, or meal prep, and the combination of creamy dressing with crunchy veggies makes it satisfying and delicious. Plus, it’s budget-friendly and can be customized with what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Elbow macaroni (or other short pasta)
-
Canned tuna, drained
-
Celery, diced
-
Red onion, finely chopped
-
Peas (fresh or frozen)
-
Mayonnaise
-
Sour cream or Greek yogurt (optional, for extra creaminess)
-
Dijon mustard
-
Lemon juice
-
Salt and black pepper
-
Fresh parsley, chopped (for garnish)
Directions
-
Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
-
In a large bowl, combine cooled macaroni, tuna, celery, onion, and peas.
-
In a separate bowl, whisk together mayonnaise, sour cream (if using), Dijon mustard, lemon juice, salt, and pepper.
-
Pour dressing over pasta mixture and toss until everything is well coated.
-
Chill in the refrigerator for at least 30 minutes before serving.
-
Garnish with parsley and serve cold.
Servings and timing
Serves 6.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 30 minutes
Total time: 55 minutes
Variations
-
Healthier Version: Use whole wheat pasta and Greek yogurt in place of sour cream.
-
Extra Protein: Add hard-boiled eggs, diced chicken, or chickpeas.
-
More Veggies: Stir in bell peppers, cucumbers, or shredded carrots.
-
Zesty Flavor: Add pickles or relish for tanginess.
-
Cheesy Twist: Sprinkle in shredded cheddar cheese.
Storage/Reheating
Store tuna macaroni salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the mayonnaise-based dressing will separate. Serve chilled straight from the fridge.
FAQs
Can I make tuna macaroni salad ahead of time?
Yes, it actually tastes better after chilling for a few hours, as the flavors meld together.
What type of tuna works best?
Solid white albacore or chunk light tuna in water works best, but you can use oil-packed tuna for richer flavor.
Can I use a different pasta shape?
Yes, shells, rotini, or penne work well too.
Is this dish served hot or cold?
It’s traditionally served cold.
How do I prevent the pasta from sticking?
Rinse the pasta under cold water after cooking to stop the cooking process and remove excess starch.
Can I make this recipe dairy-free?
Yes, just skip the sour cream or Greek yogurt and use only mayonnaise or a dairy-free substitute.
What’s the best way to add crunch?
Celery, bell peppers, and red onion add the perfect crunch.
Can I add eggs to this recipe?
Yes, chopped hard-boiled eggs are a popular addition.
How do I make it more filling?
Serve with crackers, bread, or add extra protein like chicken or beans.
Can I double the recipe?
Yes, this recipe scales up easily for potlucks or large gatherings.
Conclusion
Tuna macaroni salad is a creamy, satisfying, and refreshing dish that’s simple to make and always a crowd-pleaser. With its mix of tender pasta, tuna, crisp veggies, and tangy dressing, it’s the perfect recipe for picnics, barbecues, or meal prep at home.
Tuna Macaroni Salad
This Tuna Macaroni Salad is a creamy, comforting, and protein-packed side dish that’s perfect for picnics, potlucks, or easy lunches. With tender pasta, flaky tuna, crunchy vegetables, and a tangy dressing, it’s a family favorite that’s both filling and refreshing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: Boiling + Mixing
- Cuisine: American
Ingredients
- 2 cups elbow macaroni (uncooked)
- 2 cans (5 oz each) tuna in water, drained
- 1 cup celery, diced
- 1/2 cup red onion, finely diced
- 1/2 cup peas (fresh or thawed if frozen)
- 3/4 cup mayonnaise
- 2 tablespoons Greek yogurt (optional, for creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook macaroni according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooled macaroni, tuna, celery, onion, and peas.
- In a small bowl, whisk together mayonnaise, Greek yogurt, mustard, lemon juice, salt, and pepper.
- Pour dressing over the pasta mixture and toss until evenly coated.
- Chill for at least 1 hour before serving. Garnish with parsley.
Notes
- Add chopped hard-boiled eggs for extra protein.
- Substitute Greek yogurt for part of the mayo to lighten it up.
- Best served cold — perfect for make-ahead meals!
