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Tuna Macaroni Salad Recipe

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4 from 81 reviews

  • Author: Sara
  • Total Time: 25 minutes plus chilling time
  • Yield: 6 servings
  • Diet: Low Fat

Description

Tuna Macaroni Salad is a creamy, comforting classic made with tender elbow macaroni, flaky canned tuna, crisp vegetables, and a flavorful mayonnaise-based dressing. This easy-to-make salad offers a satisfying protein boost from tuna and a refreshing crunch from celery, bell pepper, and red onion. Perfect for make-ahead lunches, picnics, or family gatherings, it is both filling and versatile, with options to customize with additional vegetables or Greek yogurt for a lighter touch.

Ingredients

Pasta and Protein

  • 2 cups elbow macaroni
  • 2 cans (5 oz each) canned tuna, drained and flaked
  • 3 hard-boiled eggs, chopped

Vegetables and Relish

  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup sweet pickle relish

Dressing

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until tender, usually about 8-10 minutes.
  2. Drain and cool pasta: Thoroughly drain the macaroni and rinse under cool running water to stop the cooking process and prevent the pasta from becoming mushy. Set aside to cool completely.
  3. Prepare tuna and vegetables: Drain the canned tuna well and flake it with a fork. Dice the celery, red onion, and bell pepper into small, uniform pieces. Chop the hard-boiled eggs.
  4. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
  5. Combine salad ingredients: Add the cooled macaroni, flaked tuna, diced vegetables, sweet pickle relish, and chopped eggs to the bowl with the dressing. Gently stir the mixture until everything is evenly coated and combined.
  6. Add fresh herbs and chill: Fold in the chopped fresh parsley for brightness. Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve: Serve the tuna macaroni salad chilled as a side dish or light main course. Stir gently before serving and adjust seasoning if needed.

Notes

  • This salad can be made up to a day ahead; chilling enhances flavor blending.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If the salad becomes dry after refrigeration, stir in a little extra mayonnaise before serving.
  • For a lighter dressing, substitute part of the mayonnaise with plain Greek yogurt.
  • Possible additions include peas, shredded carrots, diced cucumber, or chopped pickles for added texture and flavor.
  • Cook macaroni just until tender and rinse immediately to prevent mushiness.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

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