Tuna Macaroni Salad

Macaroni tuna salad served on a bed of lettuce on a blue platter.

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.

Course Side Dish

Cuisine American

Keyword macaroni, tuna salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 415kcal

Author Elizabeth Rodriguez

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