Description
This Tuna Macaroni Salad is a creamy, flavorful combo of tender pasta, flaky tuna, crisp veggies, and a tangy mayo-based dressing. It’s easy to throw together, budget-friendly, and always a crowd-pleaser at potlucks and picnics.
Ingredients
-
2 cups elbow macaroni (uncooked)
-
1 can (5 oz) tuna in water, drained and flaked
-
1/2 cup mayonnaise
-
1 tablespoon Dijon mustard (optional)
-
1/2 cup celery, finely chopped
-
1/4 cup red onion, finely chopped
-
1/4 cup dill pickles or relish
-
1 tablespoon pickle juice or lemon juice
-
Salt and pepper to taste
-
2 hard-boiled eggs, chopped (optional)
-
Paprika, for garnish (optional)
-
Fresh parsley or dill, for garnish (optional)
Instructions
-
Cook the pasta:
Boil macaroni in salted water according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside. -
Make the dressing:
In a large mixing bowl, whisk together mayonnaise, Dijon mustard (if using), pickle juice or lemon juice, salt, and pepper. -
Combine the salad:
Add the cooled pasta, tuna, celery, red onion, pickles, and chopped eggs (if using) to the bowl. Gently stir until everything is coated in the dressing. -
Chill and serve:
Refrigerate for at least 30 minutes to allow the flavors to blend. Garnish with paprika and fresh herbs before serving, if desired.
Notes
-
Add chopped bell peppers, peas, or shredded carrots for extra crunch and color.
-
Make it lighter by swapping half the mayo for Greek yogurt.
-
This salad keeps well in the fridge for up to 3 days.