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Tuna Macaroni Salad diagonal shot

Tuna Macaroni Salad

Lori Mauer
You don’t have to wait for summer to make a delicious Tuna Macaroni Salad. It’s perfect any time of year!
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 462 kcal

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.
    Tuna Macaroni Salad - step 1
  • 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.
    Tuna Macaroni Salad - step 2
  • 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.
    Tuna Macaroni Salad - step 3

Nutrition

Calories: 462kcalCarbohydrates: 43gProtein: 17gFat: 24gSaturated Fat: 4gSodium: 596mgFiber: 2g
Keyword Tuna Macaroni Salad
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