Perfect for potlucks, picnics, or quick lunches, this Classic Tuna Macaroni Salad is a creamy, refreshing dish packed with flavor and crunch. With tender elbow macaroni, protein-rich tuna, and fresh vegetables, it’s a satisfying and easy recipe to prepare. The sweet pickle relish and hint of lemon juice take this salad to the next level, making it a crowd-pleaser that everyone will love.
Ingredients
- 16 ounces elbow macaroni pasta
- 3 cans tuna packed in water (5-ounce cans, drained well)
- 1 cup mayonnaise
- 2 ribs celery, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup sweet pickle relish
- 3 hard-boiled eggs, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas, thawed
- 1 lemon, juiced
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and prevent sticking. Set aside.
- Prepare the Dressing : In a large mixing bowl, combine mayonnaise, sweet pickle relish, lemon juice, salt, and pepper. Mix well until smooth and creamy.
- Combine Ingredients : Add the cooled macaroni to the bowl with the dressing. Gently stir in the drained tuna, celery, red onion, chopped eggs, and thawed peas. Mix until all ingredients are evenly coated.
- Chill and Serve : Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and garnish with additional celery leaves or parsley, if desired.
Conclusion
This Classic Tuna Macaroni Salad is an effortless, flavorful dish perfect for any occasion. Its creamy dressing, tender pasta, and mix of crunchy vegetables make it a standout side or main dish. Whether for a casual meal or a big gathering, this salad is sure to delight your guests and family.
Classic Tuna Macaroni Salad: A Refreshing, Easy-to-Make Favorite
A creamy, refreshing macaroni salad with tuna,hard-boiled eggs, and fresh veggies, perfect for any gathering or quick meal.
Ingredients
- 16 ounces elbow macaroni pasta
- 3 cans tuna packed in water 5-ounce cans, drained well
- 1 cup mayonnaise
- 2 ribs celery finely chopped
- 1/2 red onion finely chopped
- 1/4 cup sweet pickle relish
- 3 hard-boiled eggs chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup frozen peas thawed
- 1 lemon juiced
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and prevent sticking. Set aside.
- Prepare the Dressing : In a large mixing bowl, combine mayonnaise, sweet pickle relish, lemon juice, salt, and pepper. Mix well until smooth and creamy.
- Combine Ingredients : Add the cooled macaroni to the bowl with the dressing. Gently stir in the drained tuna, celery, red onion, chopped eggs, and thawed peas. Mix until all ingredients are evenly coated.
- Chill and Serve : Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and garnish with additional celery leaves or parsley, if desired.