Tuna Macaroni Salad
A comforting and versatile tuna macaroni salad with creamy dressing, tender pasta, and crisp vegetables, perfect for lunch or picnics.
Ingredients
Pasta and Tuna
- 2 cups elbow macaroni (about 8 ounces) Cook until al dente.
- 1 can tuna, drained (5 ounces) Can substitute with canned chicken or chickpeas.
Dressing
- 1/2 cup mayonnaise Substitute with Greek yogurt for a healthier option.
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup sweet pickle relish or chopped pickles (optional) Increase for a sweeter profile.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes.
- Drain the pasta in a colander and rinse under cold water until completely cooled.
Preparing the Tuna and Dressing
- While the pasta cooks, drain the tuna well and flake it with a fork into small pieces.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth and well combined.
Combining Ingredients
- Add the cooled macaroni, flaked tuna, diced celery, red onion, parsley, and pickle relish (if using) to the bowl with the dressing.
- Gently fold all ingredients together until evenly coated with the dressing. Be careful not to overmix.
Chilling
- Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours.
Serving
- Before serving, give the salad a gentle stir and adjust seasoning if needed.
- If the salad seems dry, stir in an extra tablespoon of mayonnaise.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Let chill for at least an hour before serving for best flavor. Rinse pasta to prevent mushiness.