Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, any short pasta shape like rotini, shells, or farfalle works beautifully. Just make sure to cook it al dente so it maintains its texture in the salad.

My salad seems dry after being in the refrigerator. What happened?

The pasta continues to absorb dressing as it sits in the refrigerator. This is completely normal! Simply stir in a little more mayo mixed with a splash of vinegar to bring back the creamy texture before serving.

Can I make this tuna macaroni salad ahead of time for a party?

This is actually one of the best make-ahead dishes! The flavors improve as it sits, so making it the day before your event is ideal. Just give it a good stir before serving and refresh with a bit more dressing if needed.

How can I make this recipe healthier?

Try using whole wheat pasta for more fiber, replace half the mayonnaise with Greek yogurt, and add extra vegetables like diced bell peppers or grated carrots. You can also reduce the sugar slightly without compromising flavor.

Tuna Macaroni Salad Recipe

Description

A creamy and refreshing tuna macaroni salad loaded with soft pasta, tender tuna, crisp vegetables, and flavorful dressing. It’s a perfect side dish for picnics, barbecues, or a quick weekday meal.

Ingredients

Units Scale

Pasta and Protein

1 pound elbow macaroni
3 (5-ounce) cans of tuna, drained
5 large hard-boiled eggs, diced

Vegetables

1 cup celery (about 4 ribs), diced
1 cup frozen peas
1/3 cup minced red onion (about half an onion)

Dressing

1/2 cup mayonnaise
1/4 cup red wine vinegar
1/4 cup minced fresh dill (or 1 tablespoon dried)
2 tablespoons sweet pickle relish
1 tablespoon granulated sugar
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta. Ensure the pasta is well-drained.
Combine the Main Ingredients
Transfer the cooled and drained pasta to a large mixing bowl. Add the drained tuna, diced hard-boiled eggs, celery, frozen peas, and minced red onion. Gently toss until the ingredients are evenly distributed.
Prepare the Dressing
In a small mixing bowl, whisk together the mayonnaise, red wine vinegar, minced dill, sweet pickle relish, granulated sugar, dijon mustard, salt, and black pepper. Mix until smooth and creamy.
Assemble the Salad
Pour the dressing over the pasta mixture in the large mixing bowl. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dish to chill. Serve cold and enjoy!

Notes

Canned Tuna Options: For a milder flavor, opt for solid white or solid light tuna. For a stronger tuna flavor and larger chunks, use chunk light or albacore tuna.
Thawing Peas: Frozen peas will thaw naturally as the salad chills in the refrigerator.
Flavor Development: Refrigeration gives the dressing time to intermingle with the salad ingredients, enhancing the overall flavor.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 3g
Sodium: 520mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 16g
Cholesterol: 110mg