You don’t have to wait for summer to make a delicious Tuna Macaroni Salad. It’s perfect any time of year!
Tuna and pasta go together better than you might think. When you make this delicious tuna macaroni salad, you’ll see what I mean. I grew up enjoying two of my favorite dishes—macaroni salad and tuna noodle casserole. This recipe almost feels like a combination of the two, especially when you consider that my favorite way to enjoy the casserole was cold the next day.
Why do I love this recipe as much as I do? The first reason is the taste. While macaroni salad often uses mayonnaise, as in this recipe, you don’t always find a bit of Dijon mustard in it. The tang of the mustard makes such a difference. Next up: this recipe is so easy to prepare. Although you need to start preparing it about an hour and a half before serving, it doesn’t require much of your actual time. With only 10 minutes for preparation and another 10 to cook the macaroni, it goes from start to chilling time in the refrigerator in only 20 minutes. Then, give it an hour in the fridge to let the flavors meld, and you have one easy, tasty dish. The fact that you get all that flavor, along with eight servings, simple ingredients, and at a relatively low cost, is the proverbial cherry on top.
This dish is the ideal take-to-work lunch. It’s also great for school lunches, picnics, barbecues, and buffet tables. Don’t laugh—but I even eat it for breakfast. That’s how much I love it. Morning, noon, or night, tuna macaroni salad is perfect any time.
You can make this recipe with gluten-free elbow macaroni, but not all brands and types stay soft after refrigeration. I find that cooking the macaroni a little past al dente to make it softer, and adding a little extra mayonnaise, helps to keep the pasta moist. Experimentation is the key to success. This recipe is naturally dairy-free, so no changes are necessary.
Tasty substitutions and customizations
Although this recipe for tuna macaroni salad uses elbow macaroni, you can substitute other pasta shapes, like bow tie (farfalle), rotini, orecchiette, cavatappi, fusilli, gemelli, and seashells. I especially love seashells because the tuna and eggs settle into the openings, making every bite so tasty.
There’s also no limit to what you can add. Diced or shredded carrots, diced bell peppers, chopped fresh broccoli, chopped pickles, capers, sun-dried tomatoes, and drained canned or thawed frozen corn are other delicious additions. Cheese is another great flavor boost, and you can use any shredded or cubed cheese you like. Crumbled feta cheese—plain or with herbs—is also good.
How do I store leftovers?
Refrigerate leftover macaroni salad in an airtight container for up to 4 days. If serving on a buffet table or taking to a picnic, make sure the salad does not sit out at room temperature longer than 2 hours. If possible, place the bowl in a larger bowl of ice to keep it cool.
Similar recipes to try
If you like tuna macaroni salad, don’t stop there. Next on your list should be this delicious Chicken Macaroni Salad—the perfect way to use leftover cooked chicken. One of my favorite pasta salads is Macaroni Salad With Peas. I love anything with peas. You can also add tuna—or salmon—to this Macaroni Salad Recipe for even more flavor. And, if you love tuna as much as I do, skip the macaroni and check out this Jalapeño Popper Tuna Fish Salad for a whole different taste sensation.
Tuna Macaroni Salad
Ingredients
- 16 ounces elbow macaroni
- 2 cans tuna in water drained well
- 3 ribs celery diced
- 1/2 small red onion diced
- 2 hard-boiled eggs chopped
- 1 cup mayonnaise
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water until cooled.
- In a large bowl, combine the cooled macaroni, tuna, celery, red onion, and hard-boiled eggs. In a small bowl, whisk together the mayonnaise, salt, Dijon mustard, and black pepper.
- Pour the dressing over the salad and gently toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour to let the flavors blend. Adjust seasonings as needed. Garnish with parsley when serving.
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