Description
This Tuna Macaroni Salad is a classic, creamy, and tangy dish perfect for a quick and satisfying meal or side. Featuring tender elbow macaroni, flaked tuna, hard-boiled eggs, and crisp vegetables, all tossed in a zesty mayonnaise-based dressing with sweet pickle relish and fresh lemon juice, this salad is sure to be a crowd-pleaser at picnics, potlucks, or family dinners.
Ingredients
Scale
Main Ingredients
- 16 ounce box elbow macaroni
- 3 (5 ounce) cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 cup frozen peas, thawed
- 1 shallot, diced
Dressing
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 tablespoon celery seed (more or less, to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh squeezed lemon juice
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the dressing: In a separate large bowl, whisk together the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice until well combined. This creamy base is the key to the salad’s signature flavor.
- Add the tuna: Gently fold the drained tuna into the dressing mixture, breaking it up slightly but leaving some larger pieces for texture.
- Combine the salad: Add the cooled, drained macaroni to the bowl with the tuna and dressing. Toss to evenly coat the pasta.
- Stir in vegetables and eggs: Add the chopped hard-boiled eggs, diced shallot, and thawed frozen peas. Gently stir until all ingredients are fully incorporated, being careful not to break up the eggs too much.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Chilling helps the flavors meld for the best taste.
- Serve: Give the salad a quick stir before serving. Enjoy it cold, either as a main dish or a hearty side!
Notes
- For best texture, ensure pasta is rinsed with cold water after cooking to stop overcooking.
- Adjust celery seed amount to your taste preference for mild or strong flavor.
- Use fresh lemon juice for a brighter, fresher dressing flavor.
- Chilling the salad for at least 2 hours enhances the melding of flavors.
- This salad can be made a day ahead and kept refrigerated.
- Feel free to add chopped celery or bell peppers for additional crunch.
