Tuna Macaroni Salad
User Reviews
4.9
Tuna Macaroni Salad
Description
This Tuna Macaroni Salad features tender cooked macaroni tossed with canned solid white albacore tuna and diced hard-boiled eggs that add protein and a rich texture. Celery and frozen peas introduce crispness and subtle sweetness, while minced red onion provides a mild sharpness. The dressing combines creamy mayonnaise with acidity from red wine vinegar and brightness from fresh dill. Sweet pickle relish and granulated sugar lend a touch of sweetness to balance the tanginess, and Dijon mustard adds depth and a slight pungency. Salt and black pepper season the salad to taste.
The macaroni is prepared ahead and cooled by rinsing with cold water, which stops cooking and prevents stickiness. The salad is mixed gently to evenly distribute the ingredients without mashing them. Chilling the salad for at least an hour before serving allows the flavors to meld and the peas to thaw, giving a fresh and satisfying taste and texture.
This cold pasta salad suits picnics, potlucks, or as a refreshing side alongside grilled or deli-style dishes. It offers a filling yet light option with familiar pantry ingredients.
Choosing between solid white, light, or chunk tuna adjusts flavor intensity and texture based on preference. Peas thaw during refrigeration, and the salad can be adjusted in seasoning before serving.
Ingredients
- 1 pound elbow macaroni
- 3 (5 ounce cans) solid white albacore tuna drained
- 5 large egg diced, hard boiled
- 1 cup celery (about 4 ribs)
- 1 cup peas frozen
- 1/3 cup red onion about half an onion, minced
- 1/2 cup mayonnaise
- ¼ cup red wine vinegar
- ¼ cup dill or 1 tablespoon dried, minced fresh
- 2 tablespoons pickle relish sweet
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound elbow macaroni according to package directions. Drain and rinse with cold water until pasta is cooled. Drain well.
- Transfer the pasta to a large mixing bowl. Add in 3 (5 ounce cans) solid white albacore tuna, 5 large hard boiled eggs 1 cup celery , 1 cup frozen peas, and 1/3 cup minced red onion . Toss together until everything is mixed up and the ingredients are somewhat evenly distributed.
- In a small mixing bowl, whisk together 1/2 cup mayonnaise, ¼ cup red wine vinegar, ¼ cup minced fresh dill, 2 tablespoons sweet pickle relish, 1 tablespoon granulated sugar, 1 tablespoon dijon mustard, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour dressing over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.
Notes
- Select canned tuna type based on desired flavor and chunk size: solid white for milder, chunk light or albacore for stronger flavor and bigger pieces.
- Refrigerate salad at least an hour before serving to allow peas to thaw and flavors to meld.
- Mix gently to maintain texture without breaking up tuna or eggs excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 388kcal | 19% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 123mg | 41% |
| Sodium | 486mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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