Name: Tuna Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (uncooked); 1 (5 oz / 140g) can tuna in water, drained; 1/2 cup mayonnaise (adjust to taste); 1–2 tbsp plain Greek yogurt or sour cream (optional); 1/4 cup finely diced red onion; 1/3 cup chopped celery (about 1 stalk); 1/4 cup diced dill pickles or relish; 2 boiled eggs, chopped (optional); 1–2 tsp yellow mustard or Dijon (optional); Salt & black pepper, to taste; Paprika (for garnish)

Tuna Macaroni Salad is a creamy, satisfying classic that brings together pantry staples like pasta and canned tuna for a quick and flavorful meal or side dish. It’s the kind of recipe I rely on when I need something comforting, fast, and easy to customize. With a balance of tang, crunch, and creaminess, this chilled salad hits all the right notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups elbow macaroni (uncooked)

1 (5 oz / 140g) can tuna in water, drained

1/2 cup mayonnaise (adjust to taste)

1–2 tbsp plain Greek yogurt or sour cream (optional, for creaminess)

1/4 cup finely diced red onion

1/3 cup chopped celery (about 1 stalk)

1/4 cup diced dill pickles or relish

2 boiled eggs, chopped (optional but classic)

1–2 tsp yellow mustard or Dijon (optional, for tang)

Salt & black pepper, to taste

Paprika (for garnish)

Directions

Cook the Pasta:
I cook the macaroni according to package instructions until it’s just al dente. Then I drain and rinse it under cold water to stop the cooking and cool it down.

Make the Salad:
In a large bowl, I mix the cooled macaroni, tuna, red onion, celery, pickles, and chopped eggs.
In a separate small bowl, I whisk together the mayo, yogurt or sour cream (if I’m using it), mustard, salt, and pepper.
I pour the dressing over the salad and toss everything together until it’s evenly coated.

Chill and Serve:
I cover the salad and refrigerate it for at least an hour so the flavors can meld. Just before serving, I like to sprinkle a bit of paprika on top for color and a hint of smoky flavor.

Servings and timing

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: About 1 hour 20 minutes (including chilling)

Variations

Veggie Boost: I sometimes add peas, shredded carrots, or diced bell peppers for extra crunch and nutrition.

No Mayo: When I want a lighter version, I use all Greek yogurt or even try a simple vinaigrette.

Low-Carb Swap: I replace the macaroni with chopped steamed cauliflower or a low-carb pasta option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. Before serving again, I give it a stir and, if needed, add a small spoonful of mayo or a splash of milk to refresh the texture.

FAQs

How do I keep the tuna macaroni salad from drying out?

I make sure not to overcook the pasta and always chill the salad after mixing to help it hold moisture. If it does seem dry later, a small spoon of mayo or a splash of milk brings it back to life.

Can I make this salad ahead of time?

Yes, I often make it a day ahead. It tastes even better after the flavors have had time to meld in the fridge.

What type of tuna should I use?

I like using canned tuna in water for a lighter option, but tuna in oil works well too if I want a richer flavor.

Is it necessary to add eggs?

Not at all. I like the eggs for added protein and texture, but the salad is still great without them.

Can I freeze tuna macaroni salad?

I don’t recommend freezing it because the mayo-based dressing tends to separate and the pasta can get mushy after thawing.

Conclusion

This Tuna Macaroni Salad is one of my favorite easy dishes—simple, satisfying, and endlessly adaptable. Whether I make it for a quick lunch, a picnic, or as a side for a BBQ, it never disappoints. It’s a recipe I come back to again and again for its classic comfort and customizable flavor.

📖 Recipe:

Tuna Macaroni Salad

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Author: Sophia
Total Time: 1 hour 20 minutes
Yield: 4–6 servings
Diet: Low Salt

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Description

Tuna Macaroni Salad is a creamy, tangy, and satisfying dish that combines pantry staples like pasta, tuna, and crunchy vegetables in a smooth mayo-yogurt dressing. Perfect for quick meals, potlucks, or meal prep.

Ingredients

2 cups elbow macaroni (uncooked)

1 (5 oz / 140g) can tuna in water, drained

1/2 cup mayonnaise (adjust to taste)

1–2 tbsp plain Greek yogurt or sour cream (optional)

1/4 cup finely diced red onion

1/3 cup chopped celery (about 1 stalk)

1/4 cup diced dill pickles or relish

2 boiled eggs, chopped (optional)

1–2 tsp yellow mustard or Dijon (optional)

Salt & black pepper, to taste

Paprika (for garnish)

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Instructions

Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a large bowl, mix cooled macaroni, tuna, red onion, celery, pickles, and chopped eggs.
In a small bowl, whisk together mayonnaise, yogurt or sour cream, mustard, salt, and pepper.
Pour the dressing over the salad and mix until well combined.
Cover and refrigerate for at least 1 hour before serving to let flavors meld.
Sprinkle with paprika before serving.