Tuna Macaroni Salad
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Tuna Macaroni Salad – creamy, cold, and straight out of the fridge delicious. A retro classic that’s basically summer in a bowl.
Tuna Macaroni Salad Recipe
There are salads you politely scoop onto your plate at a BBQ and then there’s this one. The sneak-another-spoonful-from-the-fridge kind. The I’ll-just-eat-it-out-of-the-Tupperware kind. This Tuna Macaroni Salad is pure comfort food, creamy, tangy, salty, a little sweet from the relish and peas, and I’ve been making (and tweaking) versions of it since my early days living on my own.
If you’re the kind of person who secretly loves cold pasta salad more the next day, you’re in the right place. This one’s got flaky tuna, crunchy celery, that classic mayo-sour cream combo, and just enough zip from the relish to make you keep going back for one more bite. Or five.
Why You’ll Love This Tuna Macaroni Salad
- Cold, creamy, and completely irresistible straight from the fridge.
- Zero fancy ingredients, just pantry staples doing their best work.
- Great for BBQs, potlucks, or honestly dinner in front of the TV.
- Easy to customize with whatever’s lurking in your crisper drawer.
- Tastes even better the next day, if it lasts that long.
- Cook the pasta just right: Go for al dente, soft enough to soak up the dressing, but firm enough to hold its shape. Mushy pasta will ruin the vibe.
- Rinse that pasta: Yes, I said it. Normally I wouldn’t, but for cold pasta salads? Rinse. It stops the cooking and cools everything down fast so your mayo doesn’t melt into a mess.
- Tuna in water, please: Oil-packed tuna will make this too heavy. Go for tuna in water, flakier, lighter, and easier to mix through.
- Mayo + sour cream = the dream team: Sour cream takes the edge off all that mayo. Feel free to adjust the ratio depending on how creamy (or tangy) you like it.
- Relish matters: Sweet pickle relish is the magic touch. It gives this salad a little zip and sweetness. Don’t skip it, or swap it with chopped bread & butter pickles if you’re in a pinch.
- Frozen peas? Rinse ‘em under hot water: No need to cook. Just thaw and drain well so they don’t water down your salad.
Cook it in well salted water until just al dente. Not mushy, not underdone, we’re aiming for that sweet spot. Once it’s done, drain and rinse with cold water to stop the cooking and cool it down fast.
No need to get fancy. Rinse the frozen peas under hot tap water for a few seconds until they’re no longer icy. Drain them well. Nobody wants watery salad.
In a big bowl, toss together the pasta, peas, celery, red onion, drained tuna, mayo, sour cream, relish, salt, and pepper. Don’t be shy, get in there and mix until it’s creamy and everything’s well coated.
Cover and pop it in the fridge for at least 30 minutes. This gives the flavors time to settle in and makes it extra refreshing.
How To Serve
This salad’s the queen of backyard BBQs, but she plays well with just about anything. Try it with:
Beer Can Chicken
Maple Mustard Glazed Salmon
Baked Honey Glazed Pork Ribs
Instant Pot BBQ Ribs
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. It actually tastes better after chilling for a few hours. Just give it a stir before serving, you can even add a splash of mayo if it’s looking a bit dry.
What kind of tuna should I use?
Go for canned tuna in water. It’s lighter and mixes better. Tuna in oil can be a bit much for this salad.
Can I swap out the mayo?
You can. Greek yogurt works in a pinch, or do all sour cream if you want it tangier. But the mayo is kind of the backbone here, don’t skip it completely unless you really have to.
Can I freeze it?
Nope. Just trust me on this one, mayo and pasta don’t survive the freezer. It’ll thaw into a sad, watery mess.
Any fun add-ins?
Tons! Try chopped boiled eggs, shredded carrot, bell peppers, fresh dill, or even a dash of hot sauce if you’re feeling wild.
Storage
Store leftovers in an airtight container in the fridge for 3 to 5 days. Give it a good stir before serving, maybe a little extra mayo if it’s dried out a bit.
Freezing? Don’t even think about it. The mayo won’t forgive you.
More Delicious Recipes To Try
- Avocado Tuna Salad
- Easy Tuna Noodle Casserole
- Italian Pasta Salad
- Easy Coleslaw
- Fattoush Salad
- Chicken Ranch Pasta Salad
- Easy Tuna Melt
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Tuna Macaroni Salad
Video
Ingredients
- 1 pound elbow macaroni (uncooked)
- 1 small red onion (chopped)
- 2 stalks celery (finely chopped)
- 1 cup peas (frozen)
- 12 ounce tuna (drained (4 small cans))
- 1½ cups mayonnaise
- ½ cup sour cream
- ¼ cup sweet pickle relish
- ½ teaspoon pepper (or to taste)
- 1 teaspoon salt (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Boil the pasta in well salted water until al dente. After you drain the pasta, rinse it well with cold water.
- Rinse the frozen peas under hot water and drain well. Add the cooked pasta and the rest of the ingredients to a large bowl and toss well.
- Refrigerate until ready to serve.
Notes
- Pasta Tip: Rinse the cooked macaroni with cold water to cool it quickly and stop the cooking.
- Tuna: Use tuna packed in water and drain it well, oil-packed can be too heavy.
- Creaminess Hack: Adjust the mayo-to-sour-cream ratio depending on your texture and tang preferences.
- Add-ins: Try chopped eggs, diced bell pepper, shredded carrot, or fresh dill for extra flavor and color.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
