Macaroni Tuna Salad is cold pasta mixed with canned tuna, mayo, sour cream, mustard, and chopped vegetables. It is easy to make and tastes even better after it chills. Serve it for lunch or dinner, bring it to a potluck, or enjoy it as a quick side. It keeps well in the fridge, so you can scoop some out whenever you need a fast meal.
Jump to:
Elbow Macaroni Salad with Tuna
A classic cold pasta salad made with tender elbow macaroni, tuna, and fresh vegetables. The light creamy dressing brings everything together and tastes best after a little time in the fridge.
This salad is a mix of cooked pasta, canned tuna, and chopped vegetables, all brought together with a sweet, creamy dressing.
This dish blends cooked pasta, canned tuna, and chopped vegetables with a sweet, creamy dressing. I use pickle relish, grated red onion, and a touch of sugar for mild sweetness. Yellow mustard keeps the flavor simple without the sharper taste of Dijon.
This recipe makes about a quart of salad, enough for four servings.
You can make cold salads ahead of time. Shrimp Salad with Pasta, Sweet Chicken Salad with Grapes, and Sweet Coleslaw are great when you want an easy make-ahead dish. We enjoy creamy salads, and this is one of my favorites for any occasion.
Pasta in Everyday Cooking
Pasta became common in American kitchens in the early 1900s as Italian families brought their cooking traditions here. Grocery stores stocked boxed elbow macaroni because it was inexpensive, cooked fast, and kept well in the pantry.
Home cooks learned that pasta could stretch a little protein into a full meal. One can of tuna or a bit of leftover chicken went further when mixed with noodles and a creamy dressing.
Macaroni tuna salad still follows that idea. Cooked pasta is mixed with canned tuna, fresh vegetables, and a simple mayo-mustard dressing. I like tuna, but canned salmon, shredded chicken, or crab meat work too.
Ingredients
Makes one quart, about 4 servings
For The Dressing
- Mayonnaise
- Sour cream
- Yellow mustard
- Sweet or dill relish
- Lemon juice
- Sugar
- Salt and black pepper
For The Salad
- Elbow macaroni
- Albacore solid white tuna in water, drained and chopped
- Celery, diced
- Red bell pepper, diced
- Grated red onion or chopped green onions
- Hard-boiled egg, chopped
- Salt and black pepper
- Parsley and paprika, for garnish
See recipe card for quantities
Ingredient Notes
- Tuna: Solid white tuna has the best texture and taste. You can swap in canned salmon, canned chicken, or chopped leftover chicken.
- Pasta: Elbow macaroni is the classic choice because it holds the dressing well. You can use shells, rotini, or bow ties if you like.
- Mayonnaise: Use your favorite mayonnaise. Duke's, Hellmann's, and Best Foods are all good choices. If you like Kraft-style salad dressing, you can use that too.
- Sour Cream: Adds a little tang and keeps the dressing creamy.
- Mustard: Yellow mustard gives a clean, simple flavor. Dijon mustard is a good substitute if you want something sharper.
- Onion: Grated onion blends into the dressing and gives more flavor than diced pieces. Grate a small piece of red onion on the large holes of a box grater to spread the flavor without large chunks.
How To Make Tuna Macaroni Salad
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and toss with a little oil to keep it from sticking.
- In a large bowl, whisk together mayonnaise, sour cream, yellow mustard, relish, lemon juice, sugar, salt, and pepper.
- Fold in the cooked and cooled elbows.
- Stir in the celery, peppers, chopped eggs, and onion. Toss until evenly coated.
- Gently fold in the tuna.
- Taste and adjust seasoning with salt and pepper.
- Sprinkle with parsley before serving.
Optional Mix-Ins
- Green peas
- Grated carrot
- Shredded cheddar cheese
- Chopped pickles
- A squeeze of lemon juice
- Chopped olives
- Cayenne pepper for heat
Make Ahead
Make this cold pasta salad a day or two before you need it. Give it a stir before serving. Add a spoon of mayo or sour cream if it needs a little more moisture. Season with more salt and pepper if needed.
Storage
Store in a sealed airtight container in the refrigerator for up to 3 days. Do not freeze.
What to Cook Next
Looking for other simple seafood dishes? Try my Ritz Cracker Crumb Hogfish, Boiled Shrimp with Potatoes and Corn, Cajun Dirty Rice, Fish and Grits, or Crispy Porgies.
Serving Suggestions
Serve this creamy pasta salad with grilled cheese, fresh fruit, sliced tomatoes, or a green salad.
It also goes well with deli sandwiches and makes a great buffet dish.
The Best Macaroni Tuna Salad
Tuna macaroni salad is a simple, cool, and filling salad. Elbow pasta, tuna, and a creamy dressing come together with a few chopped vegetables for crunch. Kids like it and so do adults.
This salad makes an easy lunch, a quick side dish, or something to bring to a picnic or potluck. You can make it ahead, keep it chilled, and scoop it out when you need it.
Customize it with the veggies you have on hand. It is easy to prepare, uses pantry ingredients, and tastes great.
Nutrition Information
- Calories: 408.8kcal
- Protein: 14.5g
- Total Fat: 26.1g
- Saturated Fat: 5.3g
- TransFat: 0.1g
- Cholesterol: 82.2mg
- Sodium: 410.7mg
- Potassium: 251.7mg
- Fiber: 1.7g
- Sugar: 5.5g
FAQ
Yes. It tastes even better after a few hours in the fridge. Give it a stir before serving and add a spoon of mayo if it looks a little dry.
Yes. Shells, rotini, or bow ties work fine. Just choose a small shape that holds the dressing.
No. You can swap in canned salmon, cooked leftover salmon, cooked chicken, or crab meat
Store in the refrigerator up to 3 days. Keep it cold. Do not freeze.
Fresh fruit, sliced tomatoes, or a green salad work well. It also pairs nicely with sandwiches or grilled chicken.
More Cold Deli-Style Recipes
Macaroni Tuna Salad
Ingredients
- 4 ounces elbow macaroni
- 1 (6-ounce) can solid white albacore tuna in water, drained and chopped into bite-size pieces
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons yellow mustard or Dijon mustard
- 2 tablespoons sweet pickle relish or dill relish
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice (half a lemon)
- 1 small celery stalk diced
- ½ red bell pepper diced
- 2 tablespoons grated red onion or chopped green onions (white and light green parts)
- 1 hard-boiled egg chopped
- salt and black pepper
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and toss with a little oil to keep it from sticking.
- In a large bowl, whisk together mayonnaise, sour cream, yellow mustard, relish, sugar, lemon juice, salt, and pepper.
- Fold in the cooked and cooled elbows.
- Stir in the celery, peppers, chopped eggs, and onion. Toss until evenly coated.
- Gently fold in the tuna.
- Taste and adjust seasoning with more salt and pepper.
- Sprinkle with parsley before serving.
Leave a Reply
You must be logged in to post a comment.