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tuna macaroni salad with mayonnaise

Macaroni Salad With Tuna And Mayonnaise

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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 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce elbow macaroni dry
  • 1 teaspoon salt for boiling water
  • 5 cup water for boiling pasta
  • 2 can tuna 5 ounces each; drained
  • 1 cup mayonnaise full-fat
  • 2 tablespoon Dijon mustard smooth
  • 2 tablespoon lemon juice fresh
  • 1/4 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 2 tablespoon sweet pickle relish drained
  • 1/4 teaspoon black pepper ground
  • 1/2 teaspoon salt or to taste
  • 2 tablespoon fresh parsley optional; chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring the water and 1 teaspoon 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 8–10 minutes.
  • Drain the cooked macaroni in the colander, rinse under cold water until completely cool, and let excess water drain.
  • In the small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, black pepper, and 1/2 teaspoon salt until smooth.
  • In the large mixing bowl, combine the cooled macaroni, drained tuna, red onion, celery, red bell pepper, and sweet pickle relish.
  • Pour the mayonnaise dressing over the macaroni mixture and gently stir with the wooden spoon until everything is evenly coated.
  • Fold in the chopped parsley and chopped hard-boiled eggs, if using, and adjust seasoning with additional salt and pepper to taste.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
  • Give the salad a gentle stir just before serving and add a spoonful of mayonnaise or a splash of lemon juice if it seems dry.

Notes

For best results, make this salad a few hours ahead or even the day before, as the flavor improves with time; just remember that pasta absorbs dressing, so keep an extra couple of tablespoons of mayonnaise on hand to refresh it before serving. Rinsing the pasta thoroughly in cold water stops the cooking, prevents mushiness, and keeps the salad from becoming gluey. You can customize the crunch and sweetness by adjusting the celery and relish, or add frozen peas or corn (thawed) for extra color and texture. Always keep the salad refrigerated, especially in warm weather, and discard any leftovers that have been at room temperature for more than 2 hours to ensure food safety.
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