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Bowls of Tuna Macaroni Salad with elbow macaroni, canned tuna, and fresh vegetables.

Tuna Macaroni Salad

A creamy and crunchy pasta salad that is easy to make, budget-friendly, and perfect for meal prep or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Elbow macaroni or small shells, dry Cooked according to package instructions
  • 2 cans Canned tuna, drained well Use tuna in water or oil as preferred
  • 3/4 cup Mayonnaise Start with this amount and add more if needed
  • 2 to 4 tablespoons Plain Greek yogurt or sour cream Optional for a lighter dressing
  • 1 stalk Celery, chopped small For added crunch
  • 1 small Red onion or green onion, finely chopped To taste
  • 2 to 3 tablespoons Sweet pickle relish Or chopped pickles, based on preference
  • 1 to 2 teaspoons Mustard For added flavor
  • to taste Salt and black pepper For seasoning
Optional Ingredients
  • 1 each Diced hard boiled eggs Optional add-in
  • 1 cup Thawed peas Optional for added texture
  • to taste Paprika Optional for garnish
  • 1 squeeze Lemon Optional for brightness

Method
 

Preparation
  1. Cook the pasta in salted boiling water until just tender, then drain.
  2. Rinse the pasta under cool water to stop the cooking process and drain well.
Dressing and Mixing
  1. In a large bowl, mix the mayonnaise, Greek yogurt (if using), relish, mustard, salt, and pepper.
  2. Fold in the drained tuna, chopped celery, chopped onion, and any optional ingredients.
  3. Add the cooled pasta to the mixture and combine until all ingredients are coated.
Chill and Serve
  1. Cover and chill the salad for at least 1 hour to let the flavors meld.
  2. Before serving, taste and adjust seasoning with salt or lemon juice as needed.

Notes

This salad tastes even better the next day and can be made a night ahead. It stores well in the fridge for 3 to 4 days.