Tuna Macaroni Salad

Classic Tuna Macaroni Salad Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Elbow macaroni: Small elbows mix easily with the tuna and creamy dressing. Cook them al dente so they don’t get too soft. I’ve tried various kinds of pasta for pasta salad but I love the texture of macaroni in this one. If you prefer another pasta shape though, go ahead and use your favorite.
Olive oil: Toss this with the drained macaroni to prevent the noodles from clumping as they cool. This Italian extra-virgin olive oil is a staple in my kitchen!
Mayonnaise and white vinegar: The vinegar gives the mayonnaise dressing a light tang without making it overly acidic. I like to use full-fat mayo for the richest flavor.
Celery seed: Celery seed adds the familiar flavor found in many old-fashioned macaroni salads. If you’re not a celery fan, you can omit this ingredient.
Albacore tuna: I used tuna packed in water. It’s important to drain it thoroughly before breaking up any large pieces, so it mixes well with the other ingredients in the salad.
Hard-boiled eggs: Chopped eggs add richness and make the salad more filling. I used some I already had in the fridge but you can boil eggs while you cook the macaroni.
Red onion: I like to dice it finely so the flavor doesn’t overpower your tuna.
Peas: Frozen and canned peas both work. Thaw frozen peas or drain canned peas thoroughly before adding them. I bet it would be pretty good with fresh raw peas too.

How to Make the Best Tuna Macaroni Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the macaroni noodles: Cook the pasta according to the package directions until al dente. Drain well, toss with olive oil and leave it to cool completely.
Mix the dressing: Whisk the mayonnaise, vinegar, salt, black pepper and celery seed in a large bowl.
Add the salad ingredients: Add the cooled macaroni, tuna, chopped eggs, red onion and peas. Toss gently until the dressing covers everything.
Refrigerate: Cover the bowl and refrigerate the salad for at least an hour.

Substitutions and Variations

Milder onion: A finely sliced shallot works in place of the red onion if you don’t want such a strong onion flavor.
Tangier dressing: Replace some or all of the mayonnaise with plain Greek yogurt. I like the tang Greek yogurt gives the salad but it’s not quite as rich as the mayo would be.
Extra crunch: Mix in some finely diced celery.
Pickle flavor: Stir in sweet relish such as my corn relish, pepper relish or some finely chopped pickles.
Another protein: Swap the tuna for canned salmon or even cooked chicken.
A little mustard: Mix 2 teaspoons of Dijon or yellow mustard into the dressing.
More heat: Try hot sauce or red pepper flakes.
Without peas: Leave them out or replace with diced celery.
Add a crispy topping: Sprinkle some crispy onion strings or French fried onions on top. I like to do this just before serving, so they don’t go soft.
Gluten-free option: Replace the elbow macaroni with gluten-free elbows. Check the tuna, mayonnaise and seasonings labels if you need to avoid all traces of gluten.
Dairy-free version: There’s no dairy in the salad, so long as your mayonnaise has no milk ingredients. Check the label and avoid the Greek yogurt variation too.

Serving Suggestions

With grilled food: Serve creamy tuna macaroni salad with cowboy burgers, hot dogs or grilled chicken and bell pepper kabobs.
Over salad leaves: I love a scoop of this on a bed of mixed baby salad leaves dressed simply with a little lemon juice and olive oil. You could also add a scoop of pimento cheese to the plate, or some sweet pickle relish or similar.
With other chilled dishes: Sliced tomatoes, marinated olives with feta and fresh fruit or honey lime fruit salad all pair well with this tuna pasta salad.

How to Store

Store: Refrigerate the salad in an airtight container for up to 4 days. You might need to stir in up to 2 tablespoons of mayonnaise if the macaroni has absorbed too much dressing.
Freeze: I don’t recommend freezing tuna macaroni salad because the mayonnaise will likely separate and the pasta usually thaws out a big mushy.