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
Scale
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.
