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tuna macaroni salad with olives

Tuna Macaroni Salad With Green Olives

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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 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce elbow macaroni uncooked
  • 2 can tuna 5 ounces each; drained and flaked
  • 1 cup celery finely chopped
  • 1/2 cup red onion finely chopped
  • 3/4 cup pimento-stuffed green olives sliced
  • 1/2 cup dill pickles finely chopped
  • 3/4 cup mayonnaise full-fat
  • 1/4 cup sour cream
  • 2 tablespoon Dijon mustard
  • 2 tablespoon pickle juice or olive brine
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley optional; chopped
  • 2 hard-boiled eggs optional; chopped

Instructions
 

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the elbow macaroni and cook according to package directions until just al dente, about 8–10 minutes.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and drain well again.
  • Transfer the cooled macaroni to a large mixing bowl and set aside.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice or olive brine, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth.
  • Add the drained tuna, celery, red onion, sliced green olives, dill pickles, and parsley (if using) to the bowl with the macaroni.
  • Pour the dressing over the macaroni mixture and gently fold everything together until evenly coated.
  • Gently fold in the chopped hard-boiled eggs, if using, being careful not to mash them too much.
  • Taste the salad and adjust seasoning with additional salt and pepper if 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 allow the flavors to meld and the salad to chill.
  • Stir the salad before serving and, if desired, add a splash more mayonnaise or brine to loosen the texture.

Notes

For best flavor and texture, cook the pasta just to al dente so it doesn’t turn mushy as it chills, and be sure to cool and drain it thoroughly to avoid a watery salad. You can easily adjust the creaminess by adding more or less mayonnaise and sour cream, and the tang by tweaking the lemon juice and brine. If making ahead, know that the pasta will absorb dressing over time, so you may want to stir in a spoonful of mayo or a splash of brine just before serving. This salad keeps well in the refrigerator for up to 3 days; store it tightly covered and avoid leaving it at room temperature for long periods, especially in warm weather.
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