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The Best Classic Tuna Macaroni Salad Recipe

The Best Classic Tuna Macaroni Salad

A traditional chilled macaroni salad made with elbow pasta, canned tuna, creamy mayonnaise dressing, sweet pickle relish, celery, onion, and optional peas and hard-boiled eggs. It is a dependable make-ahead side dish for picnics, potlucks, lunches, and family dinners.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Tuna
  • 8 ounces Elbow macaroni
  • 2 5-ounce cans Canned tuna, drained and flaked
Dressing
  • 3/4 to 1 cup Mayonnaise
  • 1/4 cup Sweet pickle relish
  • 1 tablespoon Yellow mustard
  • 1 tablespoon Pickle juice or fresh lemon juice
Vegetables and Seasonings
  • 1/4 cup Finely diced onion
  • 1/2 cup Finely diced celery
  • 1/2 cup Frozen peas, thawed
  • 1/2 teaspoon, plus more for pasta water Salt
  • 1/4 teaspoon Black pepper
Optional Additions
  • 2 eggs Hard-boiled eggs, chopped
  • 1-2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to the package directions, usually 7 to 9 minutes, until tender but still slightly firm.
  2. Drain the macaroni and rinse it briefly under cold water to stop the cooking. Drain thoroughly and allow the pasta to cool before adding it to the dressing.
  3. In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, pickle juice or lemon juice, salt, and black pepper until smooth.
  4. Add the cooled macaroni, drained and flaked tuna, celery, onion, thawed peas, and chopped hard-boiled eggs if using.
  5. Stir gently until the ingredients are evenly coated. Avoid overmixing, since vigorous stirring can break up the tuna and make the salad pasty.
  6. Cover the bowl and refrigerate for at least 1 hour. Chilling for 2 to 4 hours gives the salad its best flavor and texture.
  7. Stir the salad before serving. If it has thickened, mix in 1 to 2 tablespoons more mayonnaise or a small splash of pickle juice, then adjust salt and pepper to taste.

Notes

Cook the macaroni only until slightly firm because it continues absorbing dressing as it chills. Keep the finished salad refrigerated and refresh it with a little mayonnaise or pickle juice before serving if needed.