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–+ servings
classic creamy tuna macaroni

Betty Crocker Tuna Macaroni Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Mixing spoon

Ingredients
  

  • 2 cup elbow macaroni uncooked
  • 1 tablespoon salt for pasta water
  • 2 can tuna 5 ounces each; drained and flaked
  • 1 cup celery finely chopped
  • 1/2 cup onion finely chopped
  • 1/2 cup dill pickles chopped
  • 1 cup frozen peas thawed
  • 1 cup mayonnaise
  • 2 tablespoon yellow mustard
  • 2 tablespoon sweet pickle relish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 hard-boiled eggs optional; chopped
  • 2 tablespoon fresh parsley optional, for garnish; chopped

Instructions
 

  • Bring a large pot of water to a boil and add 1 tablespoon of salt.
  • Add the elbow macaroni to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the macaroni in a colander and rinse under cold water until completely cooled, then drain well.
  • In a large mixing bowl, combine the cooled macaroni, tuna, celery, onion, dill pickles, peas, and chopped eggs (if using).
  • In a small bowl, whisk together the mayonnaise, mustard, sweet pickle relish, lemon juice, salt, and black pepper until smooth.
  • Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to blend.
  • Before serving, give the salad a gentle stir and sprinkle with chopped fresh parsley if desired.

Notes

For best results, make this salad a few hours ahead or even the day before so the flavors fully meld, but add a splash of milk or an extra spoonful of mayonnaise if it seems dry after chilling. Be sure the pasta is fully cooled and well-drained so the dressing clings instead of thinning out, and chop the vegetables fairly small for an even texture in each bite. You can swap peas for diced bell pepper or add shredded cheese for richness, and light mayonnaise or Greek yogurt can be used for a lighter version while keeping the basic ratios the same.
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