Tuna Macaroni Salad
User Reviews
5
Tuna Macaroni Salad
Description
This salad balances cooked elbow macaroni with a combination of tuna and diced vegetables, including celery, sweet and dill pickles, red bell pepper, and onion, enhanced by fresh or dried dill. The dressing features sour cream and mayonnaise enriched with sweet relish, dill pickle juice, Dijon mustard, vinegar, sugar, and seasoning for a bright, creamy dressing that binds the components.
The pasta is cooked al dente and cooled before mixing, which preserves its texture in the chilled salad. The dish is refrigerated for at least an hour to allow flavors to meld. Its texture is creamy with intermittent crunch from vegetables and herbs.
The salad serves well as a picnic dish or a cold side to accompany grilled or roasted meats. Leftovers keep for up to 3 days in the refrigerator and should be stirred gently before serving to redistribute dressing and ingredients evenly.
Ingredients
- 8 ounces elbow macaroni or small pasta
- 10 ounces tuna 2 cans, drained, canned
- ¾ cup celery diced
- ½ cup pickle diced; sweet
- ½ cup dill pickles chopped
- ⅓ cup red bell pepper optional, diced
- ¼ cup onion white, minced
- 2 tablespoons dill or 1 teaspoon dried dill weed, chopped, fresh
Dressing
- ¾ cup sour cream or plain Greek yogurt
- ¾ cup mayonnaise
- ¼ cup sweet relish
- 2 tablespoons dill pickle juice or sweet pickle juice
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon granulated sugar
- salt to taste
- black pepper to taste
Instructions
- In a large pot, cook pasta al dente according to package directions. Rinse under cold water to stop the pasta cooking and drain well.
- In a small bowl, combine sour cream, mayonnaise, relish, pickle juice, dijon mustard, vinegar, sugar, salt and pepper. Mix well and set aside.
- To a large bowl, add cold pasta, tuna, celery, sweet pickles, dill pickles, red pepper, onion and dill. Top with dressing and gently toss to combine.
- Refrigerate at least 1 hour before serving.
Notes
- Store leftover salad in a covered container in the refrigerator for up to 3 days.
- Gently stir the salad before serving to evenly redistribute dressing and ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139 | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 493mg | 21% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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