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tuna macaroni salad recipe

Tuna Elbow 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 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 2 can tuna 5 ounces each; drained
  • 1 cup mayonnaise full-fat
  • 2 tablespoon yellow mustard
  • 2 tablespoon lemon juice fresh
  • 1/2 teaspoon black pepper ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup celery finely chopped
  • 1/3 cup red onion finely chopped
  • 1/2 cup dill pickle relish drained
  • 1/2 cup frozen peas thawed
  • 2 hard-boiled eggs optional; chopped
  • 2 tablespoon fresh parsley optional; chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water to stop the cooking, and let it drain completely.
  • In a small bowl, whisk together the mayonnaise, yellow mustard, lemon juice, black pepper, salt, and garlic powder until smooth.
  • In a large mixing bowl, add the drained tuna and flake it gently with a fork.
  • Add the cooled macaroni, celery, red onion, dill pickle relish, peas, and chopped hard-boiled eggs (if using) to the tuna.
  • Pour the dressing over the macaroni mixture and gently fold everything together until evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the salad for at least 30 minutes to chill and allow the flavors to meld before serving.
  • Just 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 so the flavors deepen and the pasta fully absorbs the dressing; if it seems dry after chilling, stir in 1–2 tablespoons of additional mayonnaise or a splash of milk to loosen it up. Finely chopping the vegetables ensures you get a bit of crunch in every bite without overwhelming the tuna, and rinsing the pasta in cold water stops it from overcooking and keeps it from becoming gummy. You can swap peas for corn, add diced bell pepper, or use Greek yogurt for part of the mayonnaise for a lighter version, and always keep the salad well-chilled—especially for picnics—to maintain both flavor and food safety.
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