Tuna Macaroni Salad

A Light, Refreshing Side for Every Gathering

Tuna macaroni salad is always a crowd-pleaser. You can customize it any way you want, from the add-ins to the dressing. This recipe is super easy to double and make for a large crowd, or size down to make as a side dish for smaller families. Great for BBQs, potlucks, family gatherings (or family reunions), or just as a light lunch!

What’s In Tuna Macaroni Salad?

This salad is super simple to make, using just a few easy-to-find ingredients. Chances are, you already have most of these ingredients in your pantry or refrigerator!

• Tuna
• Elbow Macaroni (or any “short” pasta)
• Hard Boiled Eggs
• Peas
• Dressing
• Salt & black pepper (to taste)

Canned Tuna

When it comes to canned tuna, I am extremely picky. I like to use pure, albacore canned tuna. I promise you that all canned “tuna” is not the same. “Chunk light” tuna is usually cheap and made with other kinds of fish besides tuna. It tastes more “fishy” and is often slightly darker in color. Albacore tuna is slightly more expensive, more mild in flavor (not as “fishy” smelling), and is lighter in color. I really like the albacore tuna that comes in the packs at Costco. I highly recommend it for this recipe and any other tuna salad recipe!

The Dressing

The dressing for this tuna macaroni salad is very simple. I use mostly mayonnaise and a little bit of sour cream. If you want to lighten it up more, you can always adjust the mayo-sour cream ratio. Using more sour cream will actually keep the macaroni from absorbing the dressing and prevent it from getting too dry. You can keep the dressing simple or you can add more flavor by adding lemon juice, garlic powder, paprika, dill, or chives.

How To Keep Your Macaroni Salad From Drying Out

There are several different ways to keep your tuna mac salad from absorbing too much mayonnaise and drying out. Here are a few suggestions:

• Cool it down – Allow the pasta to cool before mixing in the dressing. You can sprinkle some cold water over the noodles to help cool them down, or toss with some ice cubes. PRO TIP: If using frozen peas, mix the peas (still frozen) with the macaroni in a large bowl. This helps to both cool the pasta faster and thaw the peas at the same time.
• Keep some of the pasta water – As the noodles are cooling, they might become a little dry. Set aside 1-2 cups of pasta water to toss with the noodles. As the noodles cool, so will the water. Just gently toss a little bit of water in with the noodles at a time. You probably won’t even need all the pasta water.
• Toss it in a little oil – You can also toss the noodles in a little bit of oil after the pasta has cooled down a bit. Don’t add the oil when the pasta is too hot. Only add a small amount of oil at a time (about a teaspoon) until the noodles are coated. This creates a barrier, making it more difficult for the noodles to absorb the dressing.
• Adjust the mayo-sour cream ratio – The more sour cream you use, the less the dressing will be absorbed. The trade-off here is that by reducing the mayonnaise, you may be sacrificing some of the flavor. Play around with the ratios to see what works best for you.

More Add-In Ideas:

What I love most about this salad is that it is fully customizable! You can add or take away ingredients to make it your own. Try some of these other tasty mix-ins:

• Cubed or shredded cheddar cheese
• Celery
• Tomatoes
• Red bell peppers
• Chopped pickles (dill or sweet)
• Sweet pickle relish
• Shredded carrot
• Red Onion
• Green Onion
• Chopped dill
• Fresh parsley
• Dijon mustard
• Canned chunk salmon (in place of the tuna if you prefer)
• Plain Greek yogurt (in place of the mayo)

More Popular Macaroni Salad and Pasta Salad Recipes

Hawaiian Macaroni Salad
Mom’s Traditional Macaroni Salad
Pizza Pasta Salad
Light Greek Pasta Salad
Spaghetti Pasta Salad
Bacon Ranch Pasta Salad