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Tuna Macaroni Salad is a creamy, old-school potluck classic loaded with tender macaroni, flaked tuna, hard boiled eggs, peas, and crunchy celery. The only cooking is one quick pot of pasta, and it actually gets better when you make it a few hours ahead. It is the kind of make-ahead side that disappears first at every summer cookout.
More creamy potluck salads: Classic Macaroni Salad | Tuna Pasta Salad | Hawaiian Mac Salad
Before You Get Started
A few small things make the difference between a creamy salad and a dry one. Keep these in mind before you start.
- Cool the pasta completely. Warm noodles soak up the dressing and leave the salad dry.
- Add the mayo in stages. Start with half, toss, then add more so it never turns soupy.
- Drain the tuna well. Extra liquid waters down the dressing and shortens how long it keeps.
RECIPE WALK-THROUGH
How To Make Tuna Macaroni Salad
See the recipe card below for full, detailed instructions
This comes together in three easy steps. The full ingredient amounts are in the recipe card below.
Step 1: Cook the macaroni
Bring a large pot of heavily salted water to a boil and cook the elbow macaroni until al dente. Drain, then rinse under cold water to stop the cooking and wash off the starch that makes pasta stick together.
Let it cool completely before mixing. I like Creamette brand for the best texture, but any elbow macaroni works.
Step 2: Combine the salad
In a large bowl, stir together the well-drained tuna, chopped celery, red onion, thawed peas, and chopped hard boiled eggs.
Use tuna packed in water rather than oil so the flavor stays clean, and reach for frozen peas instead of canned, which can turn mushy.
Stir in the cooled macaroni.
Step 3: Make the dressing and toss
In a small bowl, stir together the mayonnaise, mustard, pickle relish, salt, and pepper. Add about half to the macaroni mixture, toss to coat, then add more until it is creamy without being wet.
Taste and adjust the salt and pepper.
Sweet relish gives the classic flavor, but dill relish works if you prefer less sweetness, and a dash of hot sauce, garlic powder, or paprika is a nice touch.
Serving Suggestions
This salad pulls double duty as a hearty side or a light main, and it is best served cold. It is right at home next to grilled mains at backyard BBQs, packed for picnics, set out at potlucks, or kept in the fridge for easy summer lunches.
Serve it with: Grilled Chicken Thighs | Juicy Grilled Hamburgers | Grilled Chicken Kabobs | Grilled Vegetables
Need more ideas for the cookout table? Check out my collection of Best Pasta Salads for more.
Storage Tips
Make Ahead and Storage
Make ahead: This salad is even better made a few hours ahead, which gives the flavors time to come together. Cover tightly and refrigerate, then stir in a little extra mayo just before serving if it looks dry.
Storing leftovers: Keep leftovers in an airtight container in the fridge for 3 to 5 days. If the pasta has soaked up the dressing, a spoonful of mayo brings it right back. Do not leave it out at room temperature for more than 2 hours.
Freezing: Freezing is not recommended. The mayo dressing separates and turns watery once thawed, so this one is best made fresh.
Frequently Asked Questions
What can I use instead of mayonnaise?
You can swap all or part of the mayo for Greek yogurt, Miracle Whip, smashed avocado, or a mix of mayo and sour cream. Each one changes the flavor and tang a little, so start with less and taste as you go.
Why does my tuna macaroni salad get dry, and how do I fix it?
Pasta keeps absorbing dressing as it sits, especially if it was still warm when you mixed it in. Cool the macaroni completely before dressing, and if leftovers look dry, stir in a tablespoon or two of mayo to bring back the creaminess.
Can I make it without the eggs or peas?
Yes. Leave out either one and the salad still works. Corn is a great swap for peas if you want a little sweetness, and extra celery or diced pickles add crunch in place of the eggs.
More Summer Salads to Try
Looking for more cool, crowd-friendly salads for the warm months? Here are a few favorites:
- Southern Potato Salad
- Broccoli Salad
- Watermelon Salad with Feta
- Creamy German Cucumber Salad
- Tuna Salad
Tuna Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 10-12 ounces tuna packed in water (about 2 cans) drained, add more if you like
- 1 cup mayonnaise plus more as needed
- 4 tablespoons sweet pickle relish
- 1-2 teaspoons prepared mustard
- 1 cup chopped celery
- 2 tablespoons chopped red onion
- 1 cup frozen peas cooked and cooled
- 4 hard boiled eggs chopped
- Salt and pepper to taste
Instructions
- Cook the macaroni to al dente following the package directions. Drain, rinse under cold water, and drain well. Cool to at least room temperature, or chill in the fridge.
- In a large bowl, combine the tuna, celery, onion, eggs, and peas. Season with a little salt and pepper. Stir in the cooled macaroni.
- In a small bowl, stir together the mustard, mayonnaise, and pickle relish. Add about half to the macaroni mixture and toss, then add more until creamy. Taste and adjust the salt and pepper.
- Cover and chill until ready to serve. If the salad seems dry, stir in a couple tablespoons of mayonnaise to moisten.
Notes
- Tuna: Water-packed albacore keeps the flavor clean and avoids the oily, metallic taste of some canned tuna.
- Peas: Use frozen peas, thawed, rather than canned. Corn is an easy swap if you prefer.
- Relish: Sweet relish is classic; dill relish works if you want less sweetness.
- Make ahead: Best made a few hours ahead so the flavors meld. Cover tightly and refrigerate.
- Storage: Keep in an airtight container in the fridge for 3 to 5 days. Do not freeze.
- If it dries out: Stir in a tablespoon or two of mayo before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
