The BEST Tuna Macaroni Salad Recipe
The best classic tuna macaroni salad recipe with petite diced vegetables in a perfectly seasoned creamy dressing. This tuna macaroni salad is great as a simple meal or as a side dish.
Servings: 1 Pasta Salad with Tuna
Calories: 427kcal
Ingredients
- 16 ounce box Elbow Macaroni cooked according to package directions
- 2 - 12 ounce cans of Chunk Light Tuna in Water drained
- 1¼ cup of Mayonnaise I used Dukes
- ½ cup Dill Salad Cubes with juices
- 1 teaspoon Lemon Juice
- 1 teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- 1½ teaspoon Old Bay Seasoning
- 1 Large Red Bell Pepper diced
- ¾ cup Celery diced (2 large stalks)
- 1 Red Onion diced
Instructions
- Boil the pasta to cook tender, drain well. Do not rinse (see post). Transfer the cooked pasta to a large bowl and gently stir to cool.
- Prepare the creamy dressing by combining the mayonnaise, lemon juice, sea salt, black pepper, onion powder and Old Bay in a small bowl; set aside.
- Next, add the diced vegetables and drained tuna to the cooled macaroni and gently stir then add the dressing and mix to combine.
- Enjoy the tuna macaroni salad at room temperature or after it has chilled in the refrigerator. May be refrigerated up to four days.
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Notes
Optional: Tuna macaroni salad will absorb some of the dressing overnight. It may look less creamy but will still be delicious. If you want to refresh it, combine a quarter cup of mayo with a splash of lemon juice and couple of dashes of Old Bay then stir into the tuna macaroni salad to restore creaminess.
Nutrition
Serving: 1 | Calories: 427kcal | Carbohydrates: 25g | Protein: 21g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 45mg | Sodium: 540mg | Fiber: 2g | Sugar: 6g