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.
Servings: 10
Calories: 474kcal
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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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