Description
A classic Tuna Macaroni Salad combining tender elbow macaroni, flaky tuna, crunchy vegetables, and a creamy, tangy mayonnaise-based dressing, perfect for potlucks, picnics, or easy weeknight meals.
Ingredients
Scale
Pasta and Vegetables
- 16 ounce box elbow macaroni (cooked and drained)
- 1 ½ cups frozen peas (cooked and cooled)
- ½ cup chopped red onion
- 2 ribs celery (chopped)
Protein and Eggs
- 3 (5-ounce) cans tuna packed in water (drained)
- 3 hard-boiled eggs (chopped)
Dressing
- 15 ounce jar mayonnaise (or 1 2/3 cup)
- 3 Tablespoons sweet pickle relish
- 1 Tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook Macaroni: Boil elbow macaroni according to package directions until tender, then drain thoroughly and set aside to cool to room temperature or colder for best texture in the salad.
- Make Dressing: In a medium bowl, whisk together mayonnaise, sweet pickle relish, salt, pepper, and fresh lemon juice until smooth and well combined.
- Combine Salad Ingredients: In a large bowl, add the cooled macaroni, cooked peas, chopped red onion, chopped celery, chopped hard-boiled eggs, and drained tuna.
- Add Dressing: Pour the prepared dressing over the macaroni and other ingredients, then stir thoroughly to fully coat everything evenly with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least an hour or until ready to serve, allowing flavors to meld for best taste.
Notes
- For best results, chill the salad for a minimum of 1 hour before serving to enhance the flavor.
- You can substitute celery with cucumbers for a different crunch and freshness.
- Adjust salt and pepper to taste depending on preference and the saltiness of canned tuna and pickles.
- Use low-fat mayonnaise to reduce fat content, but it may affect creaminess.
- Make sure to drain the tuna thoroughly to avoid excess liquid in the salad.
