This refreshing tuna macaroni salad recipe is packed with flaky tuna, crisp vegetables, and tender pasta, all tossed in a creamy, flavorful dressing. Perfect for any occasion, it’s sure to become a family favorite.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Pasta salad is undoubtedly one of my go-to dishes for feeding a crowd or bringing a dish to share. Though it’s quick to assemble, the key to a standout salad is the balance of textures and flavors.
What I love about this salad is that it’s delicious, refreshingly light, and packed with vibrant flavors. Also, economical, canned tuna provides ample protein and is cheaper than other traditional seafood and meats.
If you’re a fan of delightful, wholesome salads, then you will love this Southern potato salad or macaroni salad.
Ingredients for Tuna Pasta Salad
- Pasta – I prefer elbow macaroni noodles, but others work fine, such as shells or penne.
- Protein – canned tuna in water. You could use tuna in oil if you prefer.
- Vegetables – I like the added crunch of chopped green bell peppers and red onion.
- Dressing – mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and dill relish.
- Garnish – paprika
How to make this Tuna Macaroni Salad Recipe
Bring a large pot of salted water to a boil. Add the elbow noodles and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool. Set aside.
Combine the chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar in a large mixing bowl. Mix well to combine all the ingredients thoroughly. Then gently stir in the drained tuna.
Add the cooled elbow noodles to the tuna mixture. Gently toss to ensure the noodles evenly coat with the dressing and distribute the ingredients throughout.
Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve chilled, and season the salad with a sprinkle of paprika for a hint of color and a mild, smoky flavor.
Making Ahead and Storing Tuna Macaroni Salad
This is the perfect recipe to make ahead, as it needs refrigeration to make the flavors meld together. You can make and prep it up to three days before serving.
Storing:
- You can store tuna salad in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness and prevent fridge odors from affecting its flavor.
- It’s not recommended to freeze macaroni salad. This is because the mayonnaise and fresh vegetables may not thaw well. This can result in a watery and unpleasant taste.
Top Tips for Macaroni Salad
- Cook the pasta according to the directions on the back of the box. Different brands of pasta will cook at different times. Having al dente pasta is key to having a delicious pasta salad. Do not overcook the noodles.
- Store the pasta salad in the fridge before serving.
What to serve with This Salad
This pasta salad is a great option for large gatherings or even for snacking on for midday lunches. Enjoy it with roasted veggies or ribs or as part of a meal with coleslaw and other sides.
I hope you like this tuna pasta as much as we do. Looking for more pasta salad recipes? Try these out:
If you try a recipe from our blog, please leave a rating and comment on how it turned out. We appreciate your feedback!
Chilled Tuna Macaroni Salad Recipe
Ingredients
- 8 ounces elbow noodles
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 3/4 cup mayonnaise
- 1/4 cup dill relish
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon yellow mustard
- 1 teaspoon white granulated sugar
- 2 5 oz cans of tuna drained
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow noodles and cook according to the package instructions until al dente. Once cooked, drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the red onion, green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar. Mix well to combine all the ingredients thoroughly. Gently stir in the drained tuna.
- Add the cooled elbow noodles to the tuna mixture. Toss gently to ensure the noodles are evenly coated with the dressing and the ingredients are distributed throughout.
- Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together. Season with salt and pepper.
- Serve chilled, garnish with paprika sprinkled on top if desired.
Notes
- Cook the pasta according to the directions on the back of the box. Different brands of pasta will cook at different times. Having al dente pasta is key to having a delicious pasta salad. Do not overcook the noodles.
- Store the pasta salad in the fridge before serving.