Tuna Macaroni Salad Classic

Tuna macaroni salad is one of those recipes that people remember from family gatherings and summertime picnics. Hearty pasta is tossed with a creamy dressing, plenty of tender tuna, crunchy veggies, and pops of sweet pickle relish for a dish that is just as good as a side as it is the main event on a busy weeknight.

My sister and I first made this for a last-minute birthday lunch and it instantly became a go-to any time we needed something comforting but fuss-free.

Ingredients

• Elbow macaroni: adds the perfect chewy base and catches all the creamy dressing look for a brand that holds its shape
• Tuna packed in water: offers lean protein and keeps things light use a good quality brand for the best flavor
• Sweet pickle relish: gives a little tangy sweetness shop for a relish with big pieces for texture
• Chopped celery: brings crisp crunch and freshness choose stalks that are firm and not floppy
• Chopped red onion: provides sharp bite and a pop of color select onions that feel heavy for their size
• Frozen peas: add a little sweetness and pop choose peas that are bright green not pale or grayish
• Hard cooked eggs: pack protein and rich flavor older eggs are actually easier to peel
• Prepared mustard: brightens and sharpens every bite classic yellow or Dijon both work
• Mayonnaise: creates a creamy dressing use your favorite for the best results or mix half with Greek yogurt for a lighter touch
• Salt and pepper: round out the flavors and let you adjust to your taste

Step-by-Step Instructions

Cook the Pasta:

Bring a big pot of salted water to a boil and add the macaroni Cook it just until it is al dente which usually takes about eight to ten minutes Drain immediately and rinse with cool water in a large colander Make sure it is well drained and cool to at least room temperature to keep your salad from becoming watery

Prep the Veggies and Tuna:

While your pasta cools chop up the celery and red onion so they are even sized for a nice bite Drain the tuna really well using a fork to break it up into bite sized pieces Use a sharp knife to chop the hard cooked eggs so they do not crumble

Mix the Salad:

In a large bowl combine the tuna with the chopped celery onion eggs and cooled peas Sprinkle on a little salt and pepper Start with a small amount so you can adjust to your taste

Make the Dressing:

In a smaller bowl whisk together the mayonnaise mustard and pickle relish until completely smooth and blended The ratio is flexible so taste as you go You want it tangy and creamy but not runny

Finish and Chill:

Pour the dressing over the tuna and vegetable mixture Add the cooled macaroni Toss gently so everything is coated without breaking up the pasta Taste and add more salt pepper or a dab more mayo if needed Cover tightly and refrigerate for at least an hour for the flavors to meld longer is even better

Save This

My favorite part is the little bursts of sweet pickle relish that remind me of potlucks with my grandmother She always said that a touch of relish is what made her salad stand out and now I agree

Storage Tips

After mixing store your tuna macaroni salad in a tightly sealed container in the fridge It keeps well for three to five days and actually tastes best after a night of chilling If the salad seems dry just stir in another spoonful of mayonnaise before serving Never freeze as the dressing will separate and the texture gets unpleasant

Ingredient Substitutions

No elbow macaroni No worries Small shells or rotini work perfectly well For less richness swap half the mayonnaise for plain Greek yogurt or even mashed avocado If you do not like peas throw in extra celery or some diced bell pepper instead

Serving Suggestions

Spoon this salad onto lettuce leaves for a light lunch or stuff it into a pita for a grab and go snack I often serve it alongside grilled chicken or meat at family barbecues It is also a favorite packed up for summer road trips or picnic lunches

A Bit of History

Macaroni salad has roots in early American cookbooks with versions popping up everywhere from rural potlucks to big city delis The addition of tuna is a midcentury classic that made its way into my parents lunchboxes and now still finds its way onto summer tables from backyard BBQs in the Midwest to church potlucks in the South

Common Queries

→ Can I prepare tuna macaroni salad ahead of time?

Yes, it's best to make it a few hours or a day in advance so flavors meld and the salad chills nicely in the refrigerator.

→ How should I store leftovers?

Keep leftover salad in an airtight container in the fridge for up to 3-5 days. Stir in more mayo if it becomes dry.

→ Are there recommended ingredient substitutions?

Swap celery for cucumber, use Greek yogurt instead of mayo, or try different pasta shapes for variety.

→ Can I freeze tuna macaroni salad?

Freezing is not recommended, as the texture of the pasta and dressing won’t hold up well after thawing.

→ What goes well with this salad?

Serve alongside grilled meats, fresh fruit, or crusty bread for a complete picnic or potluck meal.