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Classic Tuna Macaroni Salad

A creamy and satisfying tuna macaroni salad that combines tender pasta, protein-rich tuna, and crunchy vegetables in a tangy mayonnaise dressing. Perfect for lunch, picnics, or as a side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Grain & Pasta Salads
Cuisine: American
Calories: 289
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 8 oz elbow macaroni
  • 2 cans (5 oz each) solid white tuna drained
  • 1/4 cup celery finely diced
  • 1/4 cup red onion minced
  • 2 tablespoons dill pickles chopped
For the Dressing
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
Optional Add-ins
  • 1/4 cup red bell pepper diced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon Dijon mustard
  • 2 hard-boiled eggs chopped
  • 1/4 cup frozen peas thawed

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Cook the elbow macaroni according to package directions until al dente, typically 7-9 minutes. Avoid overcooking for best texture.
  2. Drain the pasta thoroughly and rinse under cold running water to stop the cooking process and cool it down quickly.
  3. Transfer the cooled pasta to a large mixing bowl and toss with a small drizzle of olive oil if not using immediately.
  4. Drain the tuna cans completely and flake the tuna into the bowl with the macaroni, breaking up any large chunks.
  5. Add the finely diced celery, minced red onion, and chopped dill pickles to the bowl.
  6. In a small bowl, whisk together the mayonnaise and fresh lemon juice until smooth.
  7. Pour the dressing over the pasta mixture and fold gently with a rubber spatula to evenly coat all ingredients.
  8. Season with salt and freshly ground black pepper to taste.
  9. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  10. Before serving, taste again and adjust the seasoning if needed. Add any optional ingredients at this stage if desired.
  11. Serve cold as a refreshing side dish or as a satisfying main meal.

Notes

  • For best results, don't overcook the pasta – al dente works best as it will continue to soften slightly as it absorbs the dressing.
  • This salad tastes even better the next day after the flavors have had time to meld.
  • If preparing in advance, you might need to add a small amount of additional mayo before serving as the pasta absorbs moisture while refrigerated.
  • For a lighter version, substitute half the mayo with Greek yogurt.
  • Always keep the salad refrigerated due to the mayo and tuna content.