Description
This Tuna Macaroni Salad is a classic, creamy, and satisfying dish perfect for picnics, potlucks, or as a refreshing side. Combining tender elbow macaroni, sweet peas, crunchy celery, and protein-rich tuna with a tangy mayonnaise dressing, it’s easy to prepare and crowd-pleasing.
Ingredients
Scale
Pasta and Vegetables
- 16 ounce box elbow macaroni (cooked and drained)
- 1 ½ cups frozen peas (cooked and cooled)
- ½ cup chopped red onion
- 2 ribs celery (chopped)
Protein
- 3 hard-boiled eggs (chopped)
- 3 (5-ounce) cans tuna packed in water (drained)
Dressing
- 15 ounce jar mayonnaise (or 1 2/3 cup)
- 3 Tablespoons sweet pickle relish
- 1 Tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook Pasta: Boil the elbow macaroni according to the package directions. Once cooked, drain thoroughly and set aside to cool completely.
- Prepare Dressing: In a medium bowl, combine the mayonnaise, sweet pickle relish, salt, pepper, and fresh lemon juice. Whisk these ingredients until smooth and well incorporated.
- Combine Main Ingredients: In a large bowl, add the cooled macaroni, cooked peas, chopped red onion, chopped celery, chopped hard-boiled eggs, and drained tuna. Ensure all ingredients are evenly distributed.
- Add Dressing and Mix: Pour the prepared dressing over the combined ingredients in the large bowl. Stir thoroughly to coat everything evenly with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad until it is well chilled and the flavors meld, at least an hour before serving.
Notes
- Ensure the macaroni and peas are completely cooled before mixing with the dressing to prevent it from becoming watery.
- Adjust salt and pepper to taste, especially if your tuna or relish is already salty.
- This salad can be made a day ahead to deepen the flavors.
- For a lighter version, substitute mayonnaise with a low-fat or Greek yogurt alternative.
- Add chopped fresh herbs such as dill or parsley for extra freshness.
