This Tuna Macaroni Salad is a delightful blend of creamy, tangy, and savory flavors that come together in just over an hour. Perfect for picnics or quick weeknight dinners, it combines tender macaroni, flaky tuna, and crisp veggies for a satisfying mix of textures. The creamy dressing, rich with hints of mayo and mustard, coats every bite, while a touch of sweetness balances the savory notes. It’s a hearty, protein-packed dish that’s as nourishing as it is delicious, making it a crowd-pleaser for any occasion.
With a prep time of just 20 minutes, this recipe is as easy as it is flavorful. The salad chills to perfection in an hour, allowing the ingredients to meld into a refreshing, creamy masterpiece. Each forkful offers a medley of soft pasta, crunchy celery, and the umami-rich tuna, creating a harmony of tastes and textures. Whether served as a side or a main, this dish is a comforting classic that’s sure to become a staple in your kitchen.
What You’ll Need for Tuna Macaroni Salad
- 8 ounces elbow macaroni or small shells pasta (uncooked)
- 2 cans tuna (5 oz each), drained (use tuna packed in water for a lighter option)
- ½ cup frozen green peas, thawed
- 2 hard-boiled eggs, cut into pieces
- 1 cup mayonnaise (or Miracle Whip for a tangier flavor)
- 1 cup small cubed Cheddar cheese pieces (about 4 ounces)
- ¼ cup sweet pickle relish
- 2 teaspoons lemon juice (freshly squeezed for best flavor)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 celery stalks, diced
- 1 small onion, diced
How to Make Tuna Macaroni Salad
- Cook the pasta: Boil the elbow macaroni or small shells according to the package instructions until al dente. Drain well and transfer to a large mixing bowl.
- Combine ingredients: Add the drained tuna, thawed peas, hard-boiled egg pieces, mayonnaise (or Miracle Whip), cubed Cheddar cheese, sweet pickle relish, lemon juice, salt, pepper, diced celery, and diced onion to the bowl with the pasta.
- Mix thoroughly: Stir all the ingredients together until evenly combined. Make sure the mayonnaise coats everything well.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
- Adjust consistency: After chilling, check the salad. If it seems dry, add 1-2 tablespoons of milk or mayonnaise to moisten it. Stir gently to combine.
- Serve: Enjoy your Tuna Macaroni Salad cold as a refreshing side dish or light meal!
Perfect Pairings: Serving Suggestions for Tuna Macaroni Salad
This Tuna Macaroni Salad is a versatile dish that pairs well with a variety of sides. Serve it as a main dish with a side of garlic bread or buttery crackers for a light lunch. For a heartier meal, pair it with a grilled chicken breast or a fresh green salad. It’s also a great addition to potlucks or picnics—just pack it in a cooler and bring along some crusty rolls or cornbread for a crowd-pleasing combo.
Keep It Fresh: Storage and Reheating Tips
Store your Tuna Macaroni Salad in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, simply stir in 1-2 tablespoons of milk or mayonnaise to bring back its creamy texture. Avoid freezing, as the mayonnaise-based dressing can separate and the pasta may become mushy. For best results, serve chilled straight from the fridge.
Mix It Up: Recipe Variations to Try
Customize this salad to suit your taste! Swap out the elbow macaroni for penne or bowtie pasta for a fun twist. Add a kick with diced jalapeños or a sprinkle of paprika. For a lighter version, use Greek yogurt instead of mayonnaise. You can also toss in extras like chopped bell peppers, shredded carrots, or even crumbled bacon for added flavor and texture.
Quick Tips: Time-Saving Hacks
To save time, cook the pasta and hard-boil the eggs a day ahead and store them in the fridge. Use pre-diced celery and onion from the grocery store to cut down on prep work. If you’re in a rush, skip the chilling step and serve immediately—just note that the flavors will be even better after they’ve had time to meld.
Essential Tools: Equipment Guidance
You’ll need a large mixing bowl to combine all the ingredients and a colander for draining the pasta. A sharp knife and cutting board are essential for chopping the veggies and eggs. For easy mixing, use a rubber spatula or wooden spoon. Don’t forget plastic wrap to cover the salad while it chills in the fridge!
Tuna Macaroni Salad Recipe
Ingredients
- 8 ounces elbow macaroni, or small shells pasta, uncooked
- 2 cans tuna, (5 oz each), drained I used tuna packed in water
- ½ cup frozen green peas, thawed
- 2 hard boiled eggs, cut into pieces
- 1 cup mayonnaise, (or Miracle Whip)
- 1 cup small cubed Cheddar cheese pieces, (about 4 ounces)
- ¼ cup sweet pickle relish
- 2 teaspoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 celery stalks, diced
- 1 small onion, diced
Instructions
- Cook pasta as directed on package. Drain and dump into large bowl.
- Mix in remaining ingredients and stir well.
- Cover with plastic wrap and place in the fridge for at least 1 hour before serving to let flavors meld.
- Remove from fridge and if the salad seems dry, you can add 1-2 Tablespoons of milk or even 1-2 Tablespoons of mayonnaise to moisten it.