Tuna Macaroni Salad
A creamy and tangy salad featuring tender elbow macaroni, savory tuna, and fresh vegetables, perfect for summer picnics and potlucks.
Ingredients
Pasta
- 2 cups elbow macaroni Use whole wheat or gluten-free macaroni for healthier options.
Tuna and Dressing
- 1 can tuna, drained (5 oz) Use high-quality canned tuna like albacore.
- 1/2 cup mayonnaise Greek yogurt can be used as a substitute.
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional) For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the drained tuna, mayonnaise, chopped celery, red onion, sweet pickle relish, Dijon mustard, salt, and black pepper. Mix until well combined.
- Add the cooled macaroni to the bowl and gently fold it into the tuna mixture until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a quick stir and garnish with chopped parsley if desired.
Notes
For extra creaminess, add a splash of milk or a dollop of Greek yogurt to the dressing. This salad is not suitable for freezing.