This tuna macaroni salad is a versatile and delicious side dish, perfect for parties, cookouts, or even a quick and satisfying lunch. Made with budget-friendly ingredients and ready in no time, it’s an easy go-to option for any occasion.
What's great about this recipe
- Easy to make: This recipe comes together quickly with minimal effort, making it perfect for busy days or last-minute party prep.
- Common ingredients: Made with pantry staples and fresh ingredients you likely already have on hand.
- Budget-friendly: Affordable ingredients make this a great choice for feeding a crowd without breaking the bank.
- Crowd-pleaser: A classic dish that’s always a hit at parties, cookouts, and gatherings. Plus, leftovers make a fantastic lunch.
Ingredients
- Macaroni – Elbow macaroni or other short pasta like ditalini, small shells, etc. can be used.
- Tuna – We use a combination of light tuna and albacore but if the tuna is packed in water it works, use your favorite.
- Eggs
- Produce – Celery, onion, lemon (for the juice). For the onion we use yellow, but white or red can be substituted.
- Condiments – Mayonnaise, yellow or Dijon mustard, and sweet pickle relish.
- Spices – Salt and black pepper.
- Garnish – Parsley and lettuce or greens for serving (optional)
- See the recipe card for quantities and preparation.
How to make tuna macaroni salad
The only cooking required for this easy cold pasta salad is boiling the macaroni and eggs, which need to cool enough to peel before assembling the salad. Start by boiling the eggs, and while they cook and cool, prepare the macaroni. As you wait, gather the remaining ingredients and make the dressing. Refrigerate each component as it’s ready.
- Boil the eggs: Place the eggs in a medium saucepan and cover with water. Bring to a full boil over high heat, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain and rinse with cold water. Once cool enough to handle, peel and dice (or chop) the eggs.
- Cook the macaroni: Cook the macaroni according to package directions for firm texture. If the package specifies al dente, cook it 1 minute longer. Drain using a colander and immediately rinse with cold water until cooled.
- Transfer the cooled macaroni to a large bowl. Add the tuna, celery, and onion, then cover and refrigerate until chilled. Once the eggs are peeled and chopped, add them to the bowl. Re-cover and return to the refrigerator.
- In a bowl, combine the mayonnaise, mustard, sweet pickle relish, lemon juice, salt, and pepper. Stir with a fork or small whisk until smooth. If not using immediately, cover and refrigerate the dressing until ready to assemble the pasta salad.
- Pour the dressing over the macaroni mixture and stir gently with a silicone spatula until everything is evenly coated. Taste and add salt, if needed. (As a reference, we did not add salt to ours.)
- Cover the bowl and refrigerate until chilled. Serve on a bed of greens and garnish with parsley, if desired.
Storing instructions
Keep the tuna macaroni salad chilled until ready to serve. Refrigerate leftovers promptly and do not leave them out for more than 2 hours (or 1 hour if the temperature is above 90°F). Discard any leftovers that have been at room temperature beyond these limits.
If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended for this dish.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Prep ahead: This dish is easy to prepare in advance, giving you more time to enjoy the party. To keep the salad extra creamy, store the pasta salad and dressing separately, then combine them just before serving.
- Rinse the pasta: Rinsing the pasta with cold water stops carryover cooking. While rinsing is typically avoided to keep pasta starchy for sauces, quickly cooling the pasta is essential for making pasta salad.
- Mix gently: Use a silicone spatula to stir the salad. It’s gentle on the pasta and eggs, helping prevent them from breaking apart.
With its creamy dressing, tender pasta, and flavorful tuna, this salad is sure to be a hit. If you’re looking for more easy sides this season, check out our potato egg salad—a perfect mix of creamy potatoes and hard-boiled eggs. Another crowd-pleaser is our easy coleslaw recipe, and for a light and flavorful option, try our spaghetti pasta salad, perfect for any gathering.
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📖 Recipe
Tuna Macaroni Salad
Ingredients
- 8 ounces Elbow Macaroni cooked to package directions, drained, and cooled (other short pasta can also be used)
- 2 Hard Boiled Eggs peeled and diced or chopped
- 10 ounces Tuna in water drained and stirred to break up large pieces (we use half light tuna and half albacore)
- 1 Celery Rib finely diced (about ¼ cup)
- 2 tablespoons Finely Diced Onion use yellow, white, or red depending on your taste
- 1¼ cup Mayonnaise
- 2 tablespoons Mustard we used yellow mustard, but Dijon works well
- 1 tablespoon Sweet Pickle Relish
- 1 tablespoon Lemon Juice
- ½ teaspoon Salt plus 1 tablespoon for the macaroni cooking water (extra at the end if needed)
- ¼ teaspoon Black Pepper
- 1-2 teaspoons Chopped Parsley for garnish optional
- Lettuce or greens for serving optional
Instructions
Cook the eggs
- Place the eggs in a medium saucepan and cover them with water. Place the pan over high heat and bring the water to a full boil.
- Once the water is boiling vigorously, turn off the heat, cover the pan, and let the eggs sit for 10 minutes.
- Drain the water and rinse the eggs with cold water. When they are cool enough to handle, peel and dice (or chop) them.
Cook the macaroni
- Cook macaroni according to package directions for firm. If the directions on the package are for al dente, cook them a minute longer. Use a colander to drain and then immediately rinse with cold water until cool.
- Drain the pasta well and transfer it to a bowl. Add the tuna, celery, and onion. Cover and refrigerate until chilled. When the eggs are peeled and chopped, add them too. Re-cover and refrigerate.
Make the dressing
- In the meantime, make the dressing. Add the mayonnaise, mustard, sweet pickle relish, lemon juice, salt, and pepper to a bowl. Stir with a fork or small whisk until smooth.
- If you are not using it right away, refrigerate the dressing until you are ready to assemble the pasta salad.
Finish the pasta salad
- Pour the dressing over the macaroni and other ingredients, then stir well until everything is coated and combined. It’s best to use a silicone spatula to stir and toss to avoid tearing the pasta and eggs.
- Cover the bowl and refrigerate until the macaroni tuna salad is chilled. Serve on a bed of greens and garnish with parsley, if desired.
Notes
- Cook the eggs first so you can prep the other ingredients while they cook and cool.
- Don’t overcook the pasta. Cook until it is firm but no longer al dente.
- Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
- Use a silicone spatula to stir the salad. It’s gentle on the pasta and eggs, helping prevent them from breaking apart.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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