Classic Tuna Macaroni Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Mixing spoon
Ingredients
- 2 cups elbow macaroni uncooked
- 2 quarts water
- 2 teaspoons salt for boiling water
- 2 cans tuna in water 5 ounces each; drained
- 1 cup celery finely diced
- 1/2 cup red onion finely diced
- 1/2 cup dill pickles finely diced
- 1/2 cup frozen peas thawed
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 hard-boiled eggs optional; chopped
- 1 tablespoon fresh parsley optional, for garnish; chopped
Instructions
- Bring the water and 2 teaspoons of salt to a boil in the large pot over high heat.
- Add the elbow macaroni to the boiling water and cook according to package directions until al dente, about 8 to 10 minutes.
- Drain the cooked macaroni in the colander and rinse under cold water until the pasta is completely cool, then drain well again.
- Place the cooled, drained macaroni into the large mixing bowl.
- Add the drained tuna, diced celery, diced red onion, diced dill pickles, thawed peas, and chopped eggs (if using) to the bowl with the macaroni.
- In the small bowl, whisk together the mayonnaise, sour cream, yellow mustard, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
- Pour the dressing over the macaroni mixture and gently stir with the mixing spoon 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 the flavors to meld.
- Stir the salad again before serving and garnish with chopped fresh parsley if desired.
Notes
For best flavor and texture, make sure the pasta is fully cooled and well drained so the dressing does not become watery, and avoid overcooking the macaroni to keep it pleasantly firm. You can prepare this salad a day ahead; if it seems dry after chilling, stir in a spoonful or two of extra mayonnaise just before serving. Feel free to customize the mix-ins—extra pickles for tang, more celery for crunch, or an additional can of tuna for a heartier salad. Keep the salad refrigerated and discard any leftovers that have been at room temperature for more than 2 hours. This dish travels well for potlucks if kept chilled in an insulated container with ice packs.
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