Description
A classic, creamy tuna macaroni salad made with tender pasta, flaky tuna, crunchy vegetables, and a tangy dressing. Perfect for picnics, potlucks, or an easy make-ahead lunch.
Ingredients
Units
Scale
- 2 cups elbow macaroni, uncooked
- 1 (5 oz) can tuna in water, drained and flaked
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles or relish
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley or dill, for garnish (optional)
Instructions
- Cook macaroni according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, mix together mayonnaise, Dijon mustard, lemon juice, salt, and pepper to create the dressing.
- Add the cooled macaroni, tuna, celery, red onion, pickles or relish, and chopped eggs (if using) to the bowl. Stir until well combined.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Garnish with fresh parsley or dill before serving, if desired.
Notes
- Use albacore tuna for a firmer texture and milder flavor.
- Add a splash of pickle juice or hot sauce for extra zing.
- Can be made a day in advance—just give it a stir before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 60mg