If you’re craving a dish that perfectly balances creamy, tangy, and fresh flavors, then you’re in for a treat with this Classic Tuna Macaroni Salad Recipe. It’s comfort food at its absolute best — tender elbow macaroni mingled with sweet peas, savory tuna, crunchy celery, and just the right touch of zesty relish and lemon juice. Whether you’re packing lunches, planning a picnic, or looking for a dish everyone will love at your next gathering, this salad hits all the right notes with simple, everyday ingredients.
Ingredients You’ll Need
This Classic Tuna Macaroni Salad Recipe relies on straightforward ingredients that pack a punch in flavor and texture. Each one plays an essential role, from the creamy mayonnaise and sour cream blend to the crunchy celery and onions, creating a salad that’s as delightful to look at as it is to eat.
- Elbow macaroni: This curved pasta is the perfect size to hold onto dressing and add bite-sized chewiness.
- Frozen peas: They add a pop of sweet freshness and vibrant green color.
- Mayonnaise: The creamy base that brings everything together with rich, smooth flavor.
- Sour cream or Miracle Whip: Adds a tangy depth and silky texture.
- Sweet pickle relish: Provides bursts of sweet and tangy crunch that brighten the salad.
- Lemon juice: A fresh citrus lift that balances the richness.
- Celery seeds: A subtle herbal note to elevate the dressing.
- Salt and black pepper: Essential for seasoning to enhance all the flavors.
- Tuna packed in water: The hearty, savory protein star of the salad, carefully drained to avoid sogginess.
- Hardboiled eggs: Offer a creamy, tender texture and mild flavor contrast.
- Red onion: Chopped finely to add a bit of bite and color.
- Celery stalks: For crunch and a fresh herbal note.
- Green onions: Bright, mild, and perfect for a bit of freshness.
How to Make Classic Tuna Macaroni Salad Recipe
Step 1: Cook Macaroni and Peas
Start by cooking your elbow macaroni according to the package instructions. About 6 to 8 minutes before the pasta finishes cooking, toss in your frozen peas. This method warms the peas perfectly without making them mushy. Once done, drain everything and rinse under cold water to cool it down and stop the cooking. This ensures your salad remains refreshingly crisp.
Step 2: Make the Dressing
While the pasta and peas are cooking, blend together your dressing ingredients in a large bowl. Combine the mayonnaise, sour cream (or Miracle Whip if you prefer a sweeter tang), sweet pickle relish, lemon juice, celery seeds, salt, and black pepper. Stir everything well until the dressing is smooth and creamy with a perfect balance of tang and zest.
Step 3: Add Tuna
Now, fold in the tuna that’s been drained thoroughly. Stir it gently into the dressing and allow the mixture to rest for about 5 minutes. This little wait lets the flavors marry beautifully before the other ingredients join the party.
Step 4: Combine Salad
Next, add your cooled macaroni and peas to the tuna dressing. Toss in the chopped hardboiled eggs, red onion, celery, and green onions. Carefully stir to combine everything well without mashing the ingredients. This keeps the textures distinct and delightful in every bite.
Step 5: Chill and Serve
Cover your bowl and refrigerate the salad for at least one to two hours, allowing the flavors to fully develop and the salad to chill nicely. This cooling step is key to serving the Classic Tuna Macaroni Salad Recipe at its absolute best.
How to Serve Classic Tuna Macaroni Salad Recipe
Garnishes
A sprinkle of chopped fresh parsley or dill works wonders to add a fresh herbaceous aroma and beautiful green pops on top of your salad. You can also toss in some sliced black olives or sprinkle a few paprika flakes for color contrast and mild spice.
Side Dishes
This salad goes hand-in-hand with grilled chicken, barbecue ribs, or even a simple sandwich for a complete meal. It’s also a fantastic side for potlucks or picnics where you want something cool, filling, and crowd-pleasing.
Creative Ways to Present
Think beyond the bowl! Serve this Classic Tuna Macaroni Salad Recipe scooped into hollowed-out tomatoes or avocados for an elegant, fresh presentation. You can also layer it in clear glasses for individual servings at a party—instantly charming and convenient.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier, but it’s best enjoyed fresh to maintain the crispness of the veggies.
Freezing
Freezing this salad is not recommended because the mayonnaise-based dressing and vegetables can become watery or separate, which changes the texture and taste unfavorably.
Reheating
This dish is best served cold and isn’t suited for reheating. Keep it chilled and fresh for the most enjoyable eating experience.
FAQs
Can I use canned tuna in oil instead of water-packed tuna?
Yes, you can use tuna packed in oil if you prefer a richer flavor, but be sure to drain it well to prevent the salad from becoming oily and heavy.
Is there an alternative to mayonnaise for the dressing?
You can substitute Greek yogurt for mayonnaise to lighten the dish and add a little extra tang, but it may alter the creamy texture slightly.
What can I add if I want more crunch in the salad?
Chopped bell peppers, diced cucumbers, or even some toasted nuts or seeds can add extra crunch and texture to the salad.
Can this salad be made vegan?
To make a vegan version, use vegan mayonnaise and sour cream alternatives, omit the tuna and eggs, and add chickpeas or vegetable protein for substance.
How far in advance can I prepare this salad?
This Classic Tuna Macaroni Salad Recipe can be made a day ahead and kept refrigerated, making it perfect for busy days when you want to prepare meals in advance.
Final Thoughts
There’s something truly special about a Classic Tuna Macaroni Salad Recipe that brings comfort and joy with just a few simple ingredients. Its creamy, crunchy, and tangy combination hits every craving spot in the best way possible. I hope you give this delightful salad a try soon—it’s destined to become a favorite that you’ll reach for time and time again!
Print
Classic Tuna Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Classic Tuna Macaroni Salad is a creamy, flavorful, and satisfying dish perfect for potlucks, picnics, or as a hearty side. Combining tender elbow macaroni and sweet peas with a tangy mayonnaise and sour cream dressing, packed tuna, crunchy celery, onions, and hardboiled eggs, this salad offers a delightful crunch and savory taste that everyone will love.
Ingredients
Pasta and Vegetables
- 1 (16-oz) box elbow macaroni (uncooked)
- 1 1/4 cups frozen peas
- 1 medium red onion, chopped (about 1/2 cup)
- 3 sticks celery, chopped (about 1 cup)
- 2 green onions, chopped (about 1/3 cup)
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream (OR Miracle Whip)
- 2/3 cup sweet pickle relish (adjust to taste)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Protein
- 3 (5-oz) cans tuna packed in water, drained
- 4 hardboiled eggs, chopped
Instructions
- Cook macaroni and peas: Cook the elbow macaroni according to the package directions. About 6-8 minutes before the macaroni cooking time is complete, add the frozen peas to the pot. Once done, drain the pasta and peas and rinse under cold water until both are cooled.
- Make dressing: While the macaroni and peas are cooking, prepare the dressing by combining mayonnaise, sour cream, sweet pickle relish, lemon juice, celery seeds, salt, and black pepper in a large bowl. Mix well to create a creamy, flavorful dressing.
- Add tuna: Stir the drained tuna cans into the dressing gently to avoid breaking up the tuna too much. Let the mixture sit for about 5 minutes to allow flavors to meld.
- Combine salad: Add the cooled macaroni and peas to the tuna dressing mixture along with the chopped hardboiled eggs, red onion, celery, and green onions. Carefully fold all ingredients together until uniformly combined, taking care not to overmix.
- Chill and serve: Cover the salad and refrigerate for at least 1 to 2 hours before serving to enhance the flavors and serve chilled for the best taste.
Notes
- You can substitute Miracle Whip for sour cream for a different tangy flavor.
- Adjust the amount of sweet pickle relish according to your preference for sweetness and texture.
- Be sure to drain your tuna cans well to avoid excess moisture in the salad.
- This salad is best served chilled and can be made a day ahead to improve flavor.
- For a lighter version, use low-fat mayonnaise and sour cream.
- Hardboiled eggs can be replaced with diced cucumbers for a vegetarian option, omitting the tuna and eggs.
