Go Back
The Best Tuna Macaroni Salad Recipe: Creamy, Classic, and Crunchy

The Best Tuna Macaroni Salad

A creamy, classic tuna macaroni salad made with elbow pasta, flaky tuna, sweet pickle relish, crunchy vegetables, and a simple mustard mayonnaise dressing. Serve it cold as a make-ahead lunch, picnic side, or potluck favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Elbow macaroni, uncooked
  • 2 5-ounce cans Tuna, drained and flaked
Dressing
  • 3/4 to 1 cup Mayonnaise
  • 1/4 cup Sweet pickle relish
  • 1 tablespoon Yellow mustard
Vegetables
  • 1/2 cup Celery, finely chopped
  • 1/4 cup Red or yellow onion, finely chopped
Seasoning
  • 1/2 teaspoon Salt, plus more for pasta water
  • 1/4 teaspoon Black pepper
Optional Add-Ins
  • 2 large eggs Hard-boiled eggs, chopped
  • 1/2 cup Frozen peas, thawed

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 for 8 to 10 minutes, stopping when the pasta is just tender.
  2. Drain the macaroni well, then rinse it briefly under cold water to stop the cooking and cool the pasta. Drain again thoroughly so excess water does not thin the dressing.
  3. In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, salt, and black pepper until smooth and evenly combined.
  4. Add the cooled macaroni, drained and flaked tuna, chopped celery, and chopped onion to the dressing. Add the chopped hard-boiled eggs and thawed peas if using.
  5. Fold everything together gently until the macaroni and vegetables are evenly coated without breaking up the tuna or eggs too much.
  6. Cover the bowl and refrigerate the salad for at least 1 hour. Chilling it for 2 to 4 hours gives the flavors more time to blend.
  7. Stir the salad before serving. If it has thickened after chilling, mix in 1 to 2 tablespoons of mayonnaise or sour cream, or add a small splash of pickle juice.

Notes

Use tuna packed in water for the most common lighter flavor, or use oil-packed tuna for a richer salad after draining it very well. Add 1 to 2 tablespoons sour cream for a tangier dressing, or 1 teaspoon lemon juice or pickle juice when the salad needs more acidity. Store covered in the refrigerator and eat within 3 to 4 days.