Tuna Macaroni Salad is a creamy, comforting classic that combines tender pasta, flaky tuna, crisp veggies, and a tangy mayo-based dressing. Perfect as a side dish, light lunch, or picnic staple, this easy-to-make salad brings together pantry staples and fresh ingredients for a dish that’s satisfying, refreshing, and always crowd-pleasing.

Why You’ll Love This Recipe

Quick and easy to make with simple ingredients
Great for meal prep, potlucks, and picnics
Customizable with your favorite add-ins
Protein-packed and satisfying
Tastes even better after chilling, making it ideal to make ahead

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni
Canned tuna (in water or oil, drained)
Mayonnaise
Dijon mustard (optional)
Celery, finely chopped
Red onion or green onions, finely chopped
Sweet pickle relish or chopped dill pickles
Salt and black pepper
Paprika (optional for garnish)
Hard-boiled eggs (optional, chopped)

directions

Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine drained tuna, chopped celery, onions, pickles or relish, and hard-boiled eggs if using.
Add the cooled macaroni to the bowl.
In a small bowl, whisk together mayonnaise, mustard (if using), salt, and pepper. Adjust to taste.
Pour the dressing over the salad and toss everything together until evenly coated.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Garnish with paprika or extra chopped herbs before serving.

Servings and timing

This recipe serves 6–8 people.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: ~1 hour 25 minutes

Variations

Use Greek yogurt or sour cream for a lighter dressing
Add peas, shredded carrots, or bell peppers for extra crunch and color
Try using shell pasta or rotini for a different texture
Mix in shredded cheese for a creamy, cheesy twist
Use lemon juice or vinegar for a tangy flavor boost in the dressing

storage/reheating

Store Tuna Macaroni Salad in an airtight container in the refrigerator for up to 3–4 days.
Do not freeze, as the mayonnaise will separate and change texture.
Serve chilled or let sit at room temperature for 10–15 minutes before serving for the best flavor.

FAQs

Can I make Tuna Macaroni Salad ahead of time?

Yes, in fact it tastes better after a few hours or overnight in the fridge.

What’s the best type of tuna to use?

Solid white albacore or chunk light tuna in water are both good options, depending on your texture and flavor preference.

Can I use a different type of pasta?

Absolutely—shells, rotini, or bowties all work well.

Is this salad served cold or warm?

It’s traditionally served cold or at room temperature.

Can I add vegetables?

Yes! Peas, diced bell pepper, cucumber, or shredded carrots are popular additions.

How do I keep it from drying out?

If it sits for a while, add a spoonful of mayo or a splash of milk before serving to refresh the texture.

Is this dish gluten-free?

Not by default, but you can use gluten-free pasta to make it gluten-free.

Can I use fresh tuna?

Yes, cooked and flaked fresh tuna works great, though canned is more convenient.

What can I use instead of mayo?

Greek yogurt, sour cream, or a mayo-yogurt combo are good alternatives.

How long can it sit out at a picnic?

No more than 2 hours, or 1 hour if it’s hot out. Keep chilled as much as possible.

Conclusion

Tuna Macaroni Salad is a timeless dish that’s versatile, satisfying, and always a hit at gatherings or as a weekday lunch. Easy to whip up with pantry and fridge staples, it’s the kind of recipe that feels both nostalgic and fresh. Make it your own with fun add-ins or stick to the classic—you really can’t go wrong.