Tuna Macaroni Salad

4.89 from 27 votes

Tuna Macaroni Salad that is light on mayo and heavy on flavor! Choose your own adventure with our quick guide to canned tuna options so that you can get the best flavor.

Prep Time15

Cook Time15

Cooling Time1

Total Time1 30

Course: Salad, Side Dish

Cuisine: American

Keyword: Tuna Macaroni Salad

Servings: servings

Author: Rachel Farnsworth

Ingredients

1 pound elbow macaroni
3 (5 ounce cans) tuna drained
5 large hard boiled eggs diced
1 cup celery (about 4 ribs)
1 cup frozen peas
1/3 cup minced red onion (about half an onion)
1/2 cup mayonnaise
¼ cup red wine vinegar
¼ cup minced fresh dill , or 1 tablespoon dried
2 tablespoons sweet pickle relish
1 tablespoon granulated sugar
1 tablespoon dijon mustard
1 teaspoon salt
½ teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Cook 1 pound elbow macaroni according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
Transfer the pasta to a large mixing bowl. Add in 3 (5 ounce cans) tuna, 5 large hard boiled eggs 1 cup celery , 1 cup frozen peas, and 1/3 cup minced red onion . Toss together until everything is mixed up and the ingredients are somewhat evenly distributed.
In a small mixing bowl, whisk together 1/2 cup mayonnaise, ¼ cup red wine vinegar, ¼ cup minced fresh dill, 2 tablespoons sweet pickle relish, 1 tablespoon granulated sugar, 1 tablespoon dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper.
Pour dressing over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.

Video

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Notes

For Canned Tuna: solid white or solid light tuna for a milder flavor, chunk light or albacore tuna for bigger chunks, and a stronger tuna flavor.

The peas will thaw as the salad sits in the fridge. The refrigeration time also allows the flavors to develop and meld together.

Nutrition