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creamy tuna macaroni salad

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 4 servings

Equipment

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

Ingredients
  

  • 2 cup elbow macaroni dry
  • 1 tablespoon salt for pasta water
  • 1 can tuna 5 ounces; drained
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup dill pickle finely chopped
  • 3/4 cup mayonnaise
  • 2 tablespoon plain yogurt optional
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 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 a large pot of water to a boil and season it with the tablespoon of salt.
  • Add the elbow macaroni and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the macaroni in a colander, rinse under cold water to cool, and let it drain completely.
  • While the pasta cools, finely chop the celery, red onion, dill pickle, parsley, and hard-boiled eggs if using.
  • In a small mixing bowl, whisk together the mayonnaise, yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper, and salt.
  • Place the cooled macaroni in a large mixing bowl and add the drained tuna, celery, red onion, dill pickle, parsley, and eggs if using.
  • Pour the dressing over the macaroni mixture and gently stir until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the tuna macaroni salad for at least 30 minutes to chill and allow the flavors to meld before serving.

Notes

For best results, avoid overcooking the pasta so it stays firm and doesn’t turn mushy once dressed, and be sure it is completely cool and well-drained to prevent a watery salad. If the salad seems dry after chilling, stir in an extra spoonful or two of mayonnaise or a splash of milk to loosen it. You can customize the add-ins with peas, shredded carrots, or sweet corn, and use either water- or oil-packed tuna depending on your preference. Red onion can be briefly soaked in cold water to mellow its sharpness, and the salad will keep covered in the refrigerator for up to 3 days, making it great for make-ahead lunches and picnics.
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