I’ve always loved a good pasta salad that hits just the right balance of creamy and tangy — this version of tuna macaroni salad does exactly that. It’s loaded with flaky tuna, tender pasta, crunchy veggies and a dressing that brings everything together. Whether I’m serving it as a side for a barbecue or a satisfying lunch on its own, it never disappoints.
Offers great texture contrast — al dente pasta, creamy dressing, crunchy pickles or celery, soft eggs or peas if you include them.
Can be made ahead: the flavors mellow and deepen when it chills, making it ideal for prep or gatherings.
Works both as a hearty side dish or a light main course, giving flexibility.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
450 g (1 lb) elbow macaroni pasta, cooked and cooled
2 cans (5 oz each/≈140 g each) tuna in water, drained well
3 hard-boiled eggs, chopped
1 medium shallot (or small red onion), finely diced
1 cup frozen peas, thawed
½ cup (about 75 g) chopped dill pickles or sweet pickle relish
1 cup (≈240 g) mayonnaise
1 Tbsp lemon juice (or white vinegar)
1 Tbsp Dijon mustard (optional)
½ tsp celery seed (optional, or substitute ½ rib diced celery)
1 tsp salt
½ tsp black pepper
Fresh dill or capers for garnish (optional)
Directions
Cook the elbow macaroni according to package directions, until al dente. Drain, rinse under cold water, and let it cool completely.
In a large bowl, combine the drained tuna, chopped hard-boiled eggs, finely diced shallot (or red onion), peas, and chopped pickles.
In a separate small bowl whisk together the mayonnaise, lemon juice (or vinegar), Dijon mustard (if using), celery seed (if using), salt and pepper.
Pour the dressing over the pasta-tuna-veggie mixture and gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes — ideally a few hours or overnight — so the flavors meld.
Before serving, taste and adjust seasoning if needed (add a little more salt/pepper or mayo for desired creaminess). Garnish with fresh dill or capers if desired.
Servings and timing
This recipe yields about 8–12 moderate side-dish servings (or about 4–6 servings if used as a light main course).
Prep time: 15-20 minutes
Cook time (for the pasta): about 10 minutes
Chill time: at least 30 minutes; best if allowed to chill a few hours or overnight for full flavor.
Variations
Use half mayonnaise and half Greek yogurt for a lighter version.
Swap the elbow macaroni for rotini, shells, or gluten-free pasta if desired.
Add extra vegetables: diced bell pepper, shredded carrot, cucumber or corn for more crunch and color.
Include capers and fresh herbs (like dill or parsley) for a briny, herbaceous twist.
Use tuna packed in olive oil for richer flavor — just drain well.
Add a pinch of cayenne pepper or smoked paprika to the dressing for a little heat.
Storage/Reheating
Store this salad in an airtight container in the refrigerator. It keeps well for up to 3-4 days. After that, the pasta may soften further and the texture may change.
There’s no reheating needed — this dish is served cold. Just give it a gentle stir before serving again and maybe add a splash of extra mayo or dressing if it’s broken down or dried out.
Do not freeze — creamy pasta-salads with mayonnaise tend to become watery or mushy after freezing and thawing.
FAQs
What kind of tuna should I use?
I prefer using canned white albacore tuna in water for the best texture and flavor. Using tuna in oil is possible, but you’ll want to drain it very well to avoid a greasy result.
Can I make this ahead of time?
Yes — making it a few hours in advance or even overnight is ideal, because the flavors deepen when chilled. Just cover it tightly and refrigerate until ready to serve.
Can I substitute the pasta shape or use a gluten-free version?
Absolutely. Elbow macaroni is traditional and works well, but you can use rotini, shells, or a gluten-free small-shaped pasta. Just cook it al dente so it holds its shape after chilling.
How can I make it lighter or healthier?
Swap part (or all) of the mayonnaise for Greek yogurt, use light mayonnaise, add more veggies, reduce pickles or use a lighter dressing. Also, draining the tuna well helps reduce excess liquid or oil.
Why is it important to chill the salad before serving?
Chilling allows the dressing to fully coat the pasta and ingredients and lets the flavors meld together. If you serve it immediately it will still work, but the flavor and texture are stronger after chilling.
Conclusion
I really enjoy making this tuna macaroni salad because it balances comfort and freshness so well. It’s simple, yet full of flavor and texture. Whether I serve it at a casual get-together, pack it for lunch, or make it for a family meal, it always hits the spot. I encourage you to try making it your own with the variations above — I’m confident you’ll love it.
A creamy pasta salad featuring cooked elbow macaroni, flaked tuna, chopped hard‑boiled eggs, crunchy veggies and pickles, all tossed in a tangy mayonnaise‑based dressing—perfect as a side dish or a light main meal.
Ingredients
450 g (1 lb) elbow macaroni pasta, cooked and cooled
2 cans (≈140 g each) tuna in water, drained well
3 hard‑boiled eggs, chopped
1 medium shallot (or small red onion), finely diced
1 cup frozen peas, thawed
½ cup (≈75 g) chopped dill pickles or sweet pickle relish
1 cup (≈240 g) mayonnaise
1 Tbsp lemon juice (or white vinegar)
1 Tbsp Dijon mustard (optional)
½ tsp celery seed (optional) or substitute ½ rib diced celery
1 tsp salt
½ tsp black pepper
Fresh dill or capers for garnish (optional)
Instructions
Cook the elbow macaroni according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
In a large bowl, combine the drained tuna, chopped eggs, diced shallot or onion, peas, and chopped pickles or relish.
In a separate smaller bowl, whisk together the mayonnaise, lemon juice or vinegar, Dijon mustard (if using), celery seed (or diced celery), salt and pepper.
Pour the dressing over the pasta‑tuna‑veggie mixture and gently toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes (ideally a few hours or overnight) to allow flavours to meld.
Before serving, taste and adjust seasoning if needed. Garnish with fresh dill or capers if desired.
Notes
Swap part or all of the mayonnaise with Greek yogurt for a lighter version.
Use gluten‑free pasta shapes like rotini or shells if preferred.
Add extra vegetables such as diced bell pepper, shredded carrot, cucumber or corn for more colour and crunch.
Use tuna packed in olive oil (drained) for a richer flavour; if using tuna in water, ensure it is well drained. :contentReference[oaicite:0]{index=0}
Chill the salad ahead of time—many chefs recommend at least 30 minutes to allow the pasta and dressing to meld. :contentReference[oaicite:1]{index=1}
