Tuna Macaroni Salad
This easy Tuna Macaroni Salad is a great twist on a classic side dish. It's perfect for a BBQ, potluck, or even enjoyed as a meal on its own for a simple weeknight dinner. Bursting with pieces of flaky tuna and sweet peas, everyone will want to go back for seconds.
Prep Time15 minutes mins
Cook Time7 minutes mins
Total Time22 minutes mins
Course: Lunch, Side Dish
Cuisine: American
Keyword: tuna macaroni salad
Servings: 10
Calories: 474kcal
- 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
Cook the pasta - Boil the pasta in well salted water until al dente. After you drain the pasta, rinse it well with cold water.
Finish the salad - 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.
Chill and serve - Refrigerate until ready to serve.
- Store your leftover macaroni salad in an airtight container in the fridge. It will last 3-5 days. I don't recommend freezing this recipe! The pasta and mayo will break down as they thaw and give you a mushy mess.
Serving: 1serving | Calories: 474kcal | Carbohydrates: 40g | Protein: 14g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 599mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg