If you’re searching for a delightful dish that’s both comforting and refreshing, this Tuna Macaroni Salad Recipe is your new best friend. It perfectly balances creamy mayonnaise with the subtle tang of pickle relish, tender chunks of tuna, and a medley of fresh ingredients like peas and hard-boiled eggs. Whether you’re packing lunch, preparing a potluck, or just craving something easy and satisfying, this salad hits all the right notes with its wonderful texture and vibrant flavors.
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a crucial role in making this salad irresistibly tasty and perfectly textured. From the tender elbow macaroni to the zingy lemon juice, everything comes together in harmony.
- 16 ounce box elbow macaroni: The foundation of the salad, providing a perfect bite that holds the dressing well.
- 1 cup mayonnaise: Creates the creamy, luscious base that ties all ingredients together.
- 1/2 cup sweet pickle relish: Adds a sweet and tangy crunch to brighten the flavor.
- 1/2 tablespoon celery seed: Brings a subtle, earthy note that elevates the overall taste.
- 1 teaspoon salt: Essential to enhance and balance the flavors.
- 1/2 teaspoon pepper: Provides a mild kick and depth of flavor.
- 1 tablespoon fresh squeezed lemon juice: Injects fresh acidity to cut through the richness.
- 3 (5 ounce) cans tuna packed in water, drained well: The star protein that adds heartiness and a mild seafood flavor.
- 3 hard-boiled eggs, chopped: Adds creaminess and a subtle richness that’s just comforting.
- 1 shallot, diced: Gives a gentle onion flavor and a bit of crunch for texture contrast.
- 1 cup frozen peas, thawed: Bursts of sweetness and a lovely pop of green color make the salad more inviting.
How to Make Tuna Macaroni Salad Recipe
Step 1: Cook the pasta
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it until just al dente according to the package instructions. Once cooked, drain the pasta well and rinse it with cold water immediately to stop the cooking. This keeps the pasta perfectly tender and ready to soak up the dressing without becoming mushy.
Step 2: Prepare the dressing
In a large bowl, whisk together the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice until smooth and creamy. This dressing is the heart of the Tuna Macaroni Salad Recipe, providing that signature tangy creaminess that makes every bite so delectable.
Step 3: Add the tuna
Gently fold the well-drained tuna into the dressing mixture. Aim to break the tuna apart slightly while still keeping some larger flakes for texture—you want every spoonful to have bites of tender, juicy tuna.
Step 4: Combine the salad
Now add the cooled elbow macaroni to the bowl with the tuna and dressing. Toss everything together evenly, ensuring every bit of pasta is coated with the flavorful mixture. This step is where your salad starts coming to life.
Step 5: Stir in vegetables and eggs
Carefully incorporate the chopped hard-boiled eggs, diced shallot, and thawed frozen peas. Stir gently to keep the eggs from falling apart too much while distributing the vibrant colors and textures throughout the salad.
Step 6: Chill before serving
Cover your bowl tightly with plastic wrap and refrigerate the salad for at least 2 hours. Chilling allows the flavors to meld beautifully, turning this into a cohesive, crave-worthy dish.
Step 7: Serve with love
When ready, give the salad a light stir and serve it cold. Whether as a stand-alone meal or as a stellar side dish, this Tuna Macaroni Salad Recipe is sure to impress with its comforting and fresh flavors.
How to Serve Tuna Macaroni Salad Recipe
Garnishes
Sprinkle with a little extra celery seed or finely chopped fresh herbs like parsley or dill for a pop of color and added freshness. A pinch of paprika or a few lemon wedges on the side can also brighten up the final presentation.
Side Dishes
This salad pairs wonderfully with grilled chicken, fresh garden salad, or even crispy garlic bread. It also makes a perfect picnic or barbecue companion alongside classic sides like coleslaw or baked beans.
Creative Ways to Present
Serve the Tuna Macaroni Salad Recipe in hollowed-out tomatoes or avocados for an eye-catching appetizer. You can also layer it in a clear glass bowl for a colorful, inviting presentation that showcases every vibrant ingredient.
Make Ahead and Storage
Storing Leftovers
This salad stores beautifully in an airtight container in the refrigerator and stays fresh for up to 3 days. The flavors actually deepen overnight, making leftovers just as good, if not better.
Freezing
Freezing is not recommended for Tuna Macaroni Salad Recipe because the mayonnaise-based dressing and fresh vegetables can separate and become watery once thawed, affecting texture and flavor.
Reheating
Since this salad is delicious served cold, reheating is unnecessary. Just give any leftovers a good stir and enjoy straight from the fridge for the best flavor and texture.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic, you can try small shells, rotini, or even mini penne. Just make sure it’s small enough to mix well with the other ingredients.
Is it okay to substitute Greek yogurt for mayonnaise?
Yes, using Greek yogurt will make the salad a bit lighter and add a tangy twist. However, it may change the texture slightly, making it less creamy but just as tasty.
Can I make this salad vegan or vegetarian?
To adapt this recipe, skip the tuna and eggs and consider adding chickpeas or marinated tofu for protein. Use vegan mayo and it becomes a satisfying vegan-friendly dish.
How long should I chill the salad before serving?
A minimum of 2 hours is recommended to allow the flavors to meld, but chilling overnight will intensify the taste even more.
What’s the best way to keep the salad from becoming watery?
Drain the pasta very well and rinse with cold water to stop cooking. Also, make sure the tuna is drained thoroughly and use frozen peas that are fully thawed and drained before adding them.
Final Thoughts
This Tuna Macaroni Salad Recipe is truly one of those timeless dishes that feels like a warm hug on a plate. It’s simple to make, bursting with flavor, and wonderfully versatile. I can’t wait for you to try it and see how it quickly becomes a staple in your kitchen just like it did in mine!
Print
Tuna Macaroni Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Tuna Macaroni Salad is a classic, creamy, and flavorful dish perfect for potlucks, picnics, or easy family meals. Featuring al dente elbow macaroni mixed with tuna, hard-boiled eggs, peas, and a tangy dressing made from mayonnaise, sweet pickle relish, and celery seed, it offers a balanced blend of textures and flavors. Ready in just 20 minutes and served chilled, this recipe is both convenient and satisfying.
Ingredients
Pasta
- 16 ounce box elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 tablespoon celery seed (more or less, to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh squeezed lemon juice
Salad Mix-ins
- 3 (5 ounce) cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup frozen peas, thawed
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta well, then rinse it with cold water to stop the cooking process and cool it down. Set aside.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice until the mixture is smooth and well combined. This creamy dressing forms the base of the salad’s distinctive flavor.
- Add the tuna: Gently fold the drained tuna into the dressing mixture. Break the tuna up slightly for even distribution but leave some larger flakes to add texture to the salad.
- Combine the salad: Add the cooled and drained macaroni to the bowl containing the tuna and dressing. Toss everything gently to ensure the pasta is evenly coated with the dressing.
- Stir in vegetables and eggs: Add the chopped hard-boiled eggs, diced shallot, and thawed peas to the bowl. Gently stir until all ingredients are fully incorporated, taking care not to mash the eggs too much to keep a pleasant texture.
- Chill before serving: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 2 hours. This chilling step helps the flavors meld together for the best taste experience.
- Serve: Before serving, give the salad a quick stir to redistribute any settled dressing. Serve cold as a hearty side dish or a main course, and enjoy!
Notes
- For best results, chill the salad for at least 2 hours to allow flavors to meld.
- Adjust celery seed quantity to your preference – it adds a nice subtle crunch and flavor.
- Use freshly squeezed lemon juice for the most vibrant taste.
- You can substitute frozen peas with fresh peas if available.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
