Tuna Macaroni Salad

This Tuna Macaroni Salad is creamy, tangy, and packed with flavor! Made with elbow macaroni, tuna, eggs, celery, peas, and a creamy, tangy dressing. It’s an easy, budget-friendly side dish perfect for BBQs, potlucks and a cool, refreshing make-ahead summer dinner.

Course Main Course, Side Dish

Cuisine American

Keyword Tuna Macaroni Salad, Tuna Pasta Salad

Prep Time 25

Cook Time 10

Chill Time 3

Total Time 35

Servings servings

Calories 417kcal

Author Michelle

Ingredients

16 ounces elbow macaroni
1 cup mayo
½ cup sweet pickle relish
½ teaspoon celery seed optional
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
3 cans (5 ounces each) tuna in water drained
3 hard-boiled eggs chopped
1 small red onion finely chopped, rinsed
⅓ cup finely chopped celery
2 stalks celery finely chopped
1 cup frozen peas thawed

Instructions

Boil the pasta in well salted water until al dente. Once cooked, drain and rinse under cold water.
In a large mixing bowl, add mayo, sweet pickle relish, salt, pepper, and lemon juice. Whisk until combined.
Add macaroni, tuna, eggs, onion, celery, and peas. Fold in gently.
Cover and chill for at least 3 hours or until ready to serve.

Video

Notes

Recipe will serve 10-12 as a side dish or about 6 as a main dish.

Storage: Store tuna macaroni salad in an airtight container in the refrigerator for up to 3-4 days. If it dries out slightly after sitting, just stir in a little extra mayo or olive oil before serving to refresh the texture.
Make Ahead: This is an ideal make-ahead recipe. Prepare it up to a day in advance and let it chill in the fridge. The extra time allows the flavors to develop and makes it even more delicious.
Celery: If I don't have fresh celery on hand, I will often double the celery seed, and it works in a pinch! Alternately, you can omit celery seed if you have fresh celery, as the fresh will give it flavor on its own, as well.
Gluten Free: Use gluten free pasta to make this salad gluten free.

Nutrition