Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Tuna Macaroni Salad
This Tuna Macaroni Salad is a perfect side dish for a potluck, family reunion, or BBQ! It is super simple to make and packed with all of those classic pasta salad flavors we know and love.
Ingredients
- 8 ounces uncooked elbow macaroni noodles
- 5 ounces canned tuna
- 2 tbsp pickles, diced
- 2 ribs celery, diced
- 1/4 cup red onion, diced
- 3 hard boiled eggs, peeled and diced
- salt and pepper
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup frozen peas, no need to thaw
- 1/2 tsp dried dill
- 1/2 tbsp sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp pickle juice
Instructions
- Boil pasta according to package instructions in salted water. Drain rinse with cold water and set aside.
- To a large bowl add the cooked macaroni, tuna, pickles, celery, onion and hard boiled eggs.
- Add dressing on top and toss to coat the pasta.
- Serve immediately or store in the refrigerator for up to 4 days!
Dressing
- Combine ingredients in a small bowl and whisk until smooth, set aside.
Notes
- Don't skip salting the water. It really flavors the whole dish!
- Store in the refrigerator for up to 4 days.
- Add more dressing as needed. The macaroni salad does dry out after a day or too so add more dressing, sour cream or mayonnaise to make it creamier.
Nutrition Information
Calories: 389kcalCarbohydrates: 35gProtein: 13gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 121mgSodium: 369mgPotassium: 225mgFiber: 3gSugar: 4gVitamin A: 535IUVitamin C: 11mgCalcium: 57mgIron: 2mg