Tuna Macaroni Salad

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Tuna Macaroni Salad is a complete meal on its own, but is also the perfect side dish for a summer picnic or potluck. This salad has it all – delicious pasta, delicious tuna and a creamy, sweet, zesty dressing!

Tuna Macaroni Salad is quick and easy to make, even with fresh ingredients. Tuna and hard-boiled eggs make it very hearty and can be enjoyed on its own or as a delicious side dish. You can garnish it any way you choose, and you’ll love the fresh and crisp flavors. Get ready to make it again because it is that good!

Can I make Tuna Macaroni Salad ahead of time?

Yes. This dish needs time to cool, and the longer the ingredients sit together, the better the taste. It is recommended to make this dish at least 1 hour to 1 day in advance.

Can I use Miracle Whip instead of mayonnaise?

Yes, you can swap out this ingredient if you like the taste of Miracle Whip. I recommend mayonnaise since it doesn’t interfere with the unique flavors created by the other ingredients.

Can I use chicken instead of tuna?

The ingredients in this salad work well with tuna because of how they balance the fishiness with the sour, pickled flavor. However, if you don’t want to use tuna, chicken is an acceptable substitute.

Tuna macaroni salad on a blue plate.

Storage Instructions:

Store tuna pasta salad in an airtight container in the refrigerator for up to 4 days.

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watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Tuna macaroni salad on a blue plate.

Tuna Macaroni Salad is a complete meal on its own, but is also the perfect side dish for a summer picnic or potluck. This salad has it all – delicious pasta, delicious tuna and a creamy, sweet, zesty dressing!

Preparation time 10 minute

cooking time 12 minute

refrigeration 1 Hour

total time 1 Hour twenty two minute

raw material

  • 1 pound Elbow noodles
  • 3 5 oz can Pure White Albacore Tuna to drain
  • 5 big hard boiled eggs diced
  • ½ big Shallot minced
  • 4 rib cage celery diced
  • 1 cup frozen peas thaw
  • 1/2 cup mayonnaise
  • ¼ cup red wine vinegar
  • ¼ cup chopped fresh dill
  • 1-2 tablespoon sugar
  • 2 tablespoon Sweet Pickle Relish
  • 1 tablespoon dijon mustard
  • 1 teaspoon Salt
  • ½ teaspoon black pepper

instruct

  • Bring a large pot of salted water to a boil. Cook elbow noodles according to package directions. Drain and rinse with cold water until the pasta is cool. Drain well.

  • In a large mixing bowl, toss cooked noodles with tuna, eggs, onion, celery, and peas.

  • In a small mixing bowl, whisk together mayonnaise, apple cider vinegar, dill, sugar, vinaigrette, Dijon mustard, salt, and pepper.

  • Pour the sauce over the pasta and toss until everything is well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Calories: 484kcal | carbohydrate: 51G | protein: 26G | fat: 19G | Saturated fat: 3G | cholesterol: 116mg | sodium: 695mg | Potassium: 458mg | fiber: 3G | sugar: 8G | Vitamin A: 535unit | Vitamin C: 9.7mg | calcium: 44mg | iron: 1.9mg