Description
Tuna Macaroni Salad is a creamy and satisfying side dish or light meal made with tender pasta, flaky tuna, crunchy veggies, and a tangy mayo-based dressing. It’s quick to whip up and even better after chilling — a go-to dish for warm weather or easy meal prep!
Ingredients
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2 cups elbow macaroni (uncooked)
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1 can (5 oz) tuna in water, drained and flaked
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1/2 cup mayonnaise
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1 tablespoon Dijon mustard (optional)
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1/4 cup finely chopped red onion
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1/3 cup chopped celery
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1/3 cup chopped dill pickles or relish
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1/4 cup frozen peas (thawed)
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1 tablespoon lemon juice
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Salt and black pepper to taste
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Paprika or fresh parsley for garnish (optional)
Instructions
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Cook the macaroni according to package directions. Drain and rinse under cold water to stop the cooking. Let cool.
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In a large mixing bowl, combine the cooled pasta, tuna, red onion, celery, pickles, and peas.
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In a small bowl, whisk together the mayonnaise, mustard (if using), lemon juice, salt, and pepper.
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Pour the dressing over the salad ingredients and mix until everything is evenly coated.
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Taste and adjust seasoning if needed. Chill in the refrigerator for at least 1 hour before serving.
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Garnish with paprika or parsley if desired.
Notes
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This salad tastes even better the next day after the flavors meld.
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For a lighter version, use Greek yogurt in place of some or all of the mayo.
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Add chopped hard-boiled eggs or shredded carrots for extra protein and crunch.