Easy Macaroni Tuna Salad (Cold Pasta Salad Recipe)
When you’re in the mood for something tasty that requires minimal effort, tuna macaroni salad recipe hits the spot perfectly. It’s a classic dish that combines the heartiness of pasta with the delightful flavor of tuna, making it a go-to for warm days or potlucks.
Servings: 12 portions
Calories: 237kcal
Ingredients
- 1 pound 16 ounce elbow macaroni
- 1 12 ounce canned tuna white albacore in water, drained
- 1 8.5 ounce canned sweet peas drained (can also use frozen sweet peas, thawed)
- 3 ribs celery single sticks, diced
- ½ medium sweet onion finely diced
- 1 ½ cups mayonnaise
- ½ cup half and half
- ½ cup sweet relish
- 1 tablespoon yellow mustard
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ teaspoon paprika
- 3 large hard boiled eggs cooled and chopped
Topping:
- Chopped parsley or green onions for garnish optional
- Additional sliced or quartered hard boiled eggs for garnish optional
Instructions
- Bring a large pot of cold water to a boil and cook the macaroni pasta until al dente, following the package instructions. If desired, add salt to the water for extra flavor. Drain the pasta in a colander and transfer it to a large bowl to cool.1 pound 16 ounce elbow macaroni
- In another large mixing bowl, combine the flaky tuna, sweet peas, celery, onion, mayonnaise, half and half, sweet relish, yellow mustard, and seasonings. Mix everything together until well combined.1 12 ounce canned tuna, 1 8.5 ounce canned sweet peas, 3 ribs celery, ½ medium sweet onion, 1 ½ cups mayonnaise, ½ cup half and half, ½ cup sweet relish, 1 tablespoon yellow mustard, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Pour the mixture over the cooked pasta and fold in the chopped hard-boiled eggs. Gently toss with a wooden spoon until the pasta is evenly coated in the dressing, taking care not to break the eggs.3 large hard boiled eggs
- Cover the bowl with plastic wrap and refrigerate for 2-4 hours to let the flavors meld. For the best taste, chill it overnight.
- If desired, garnish with freshly chopped green onions or parsley before serving. Enjoy chilled!Additional sliced or quartered hard boiled eggs for garnish, Chopped parsley or green onions for garnish
Notes
- Cook Pasta Al Dente: For the best texture, cook the pasta just until al dente. This prevents it from becoming mushy when mixed with the dressing.
- Cool the Pasta: After draining, let the pasta cool completely before combining it with the other ingredients to avoid wilting the vegetables.
- Adjust Seasoning: Always taste your salad before serving and adjust the seasoning to suit your preferences. You can add extra salt, pepper, or spices as needed.
- Flavor Enhancements: Consider incorporating spices such as garlic powder or cayenne pepper into the dressing for an extra kick.
- Fresh Ingredients: Use high-quality, fresh ingredients for the best flavor and texture. Fresh vegetables make a noticeable difference in taste.
- Mix Thoroughly: When combining the salad ingredients, ensure everything is mixed thoroughly for even distribution of flavors throughout the dish.
- Taste Test: Always perform a taste test after mixing everything—this is the perfect opportunity to balance out the dressing's acidity and sweetness.
Nutrition
Calories: 237kcal | Carbohydrates: 4g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 491mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 0.5mg | Vitamin D: 0.3µg | Calcium: 21mg | Iron: 0.3mg