Tuna Macaroni Salad
Tuna macaroni salad is a delightful blend of flavors and textures that brighten up any meal or picnic, featuring creamy dressing, tender pasta, and crisp vegetables.
Ingredients
Pasta and Tuna
- 2 cups elbow macaroni
- 1 can (12 oz) tuna, drained and flaked
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste salt and pepper
Vegetables
- 1 cup celery, finely chopped
- 1 cup green bell pepper, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup frozen peas (thawed)
- Fresh parsley, chopped (for garnish)
Instructions
Cooking the Macaroni
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Preparing the Dressing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
Mixing in Seasonings
- Add garlic powder, onion powder, salt, and pepper to the dressing mixture. Stir until well incorporated and adjust seasoning as necessary.
Combining Ingredients
- In the bowl with the dressing, add the flaked tuna, chopped celery, green bell pepper, red onion, and thawed peas. Gently fold in the cooked macaroni.
Chilling
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes.
Serving
- Before serving, give the salad a gentle stir, taste for seasoning, and garnish with fresh parsley.
Notes
Use quality tuna for better flavor. Don't overcook the pasta; cook it al dente. The salad tastes best when allowed to chill longer than 30 minutes, if possible.