Tuna Macaroni Salad Recipe
The Best Tuna Macaroni Salad recipe is a classic potluck staple. Serve as a hearty side dish or a light yet satisfying main dish.
Servings: 10 servings
Ingredients
- 1 pound elbow macaroni
- 10-12 ounces tuna packed in water drained, feel free to add more if you like
- 4 tablespoons sweet pickle relish
- 1 cup chopped celery
- 2 tablespoons chopped red onion
- 1 cup frozen peas cooked and cooled
- 4 hard cooked eggs chopped
- 1-2 teaspoons prepared mustard
- 1 cup mayonnaise or more as needed
- salt and pepper to taste
Instructions
- Cook macaroni to al dente following directions on the package. Drain and rinse in a colander and drain well. Cool to at least room temperature, or in the fridge.
- Meanwhile, in a large bowl combine tuna, celery, onion, eggs and peas. Seasoning with a little salt and pepper. Stir in cooked macaroni.
- In a small bowl, stir together mustard, mayonnaise and pickle relish. Pour dressing over the macaroni mixture and stir to coat completely. Taste and add salt and pepper as desired.
- Store in a tightly sealed container for up to 3-5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten.
Notes
Nutritional values are approximate and are based on 10 servings per batch, served as a light meal or hearty side dish.
Feel free to adjust the ingredients as you like, adding more or less of each.
How to Prep Ahead: You can this salad up to a day in advance; in fact it's recommended to make it at least a few hours ahead. Tighty cover and store in the refrigerator. Just before serving, you can add a little more mayo if it seems dry.
Storage: For leftovers, store in an airtight container in the fridge for up to 3-5 days. If needed, add a little more mayo to moisten when serving. Do not freeze.
Nutrition
Calories: 501kcal | Carbohydrates: 49g | Protein: 19g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 118mg | Sodium: 435mg | Potassium: 293mg | Fiber: 3g | Sugar: 6g | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
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