Macaroni salad with tuna checks all the boxes for an easy, satisfying side dish. It’s creamy, cool, and full of texture, with a cozy, old-school flavor that never goes out of style. You can make it ahead, pack it in a cooler, and pull it out when everyone’s hungry.
It also works as a light lunch or a quick weeknight side. If you’re feeding a crowd or prepping for the week, this salad is a reliable go-to.
What Makes This Special
- Balanced texture: Tender macaroni, flaky tuna, crisp veggies, and a creamy dressing make every bite interesting.
- Make-ahead friendly: It tastes even better after a few hours in the fridge as the flavors blend.
- Budget smart: Canned tuna and pantry staples keep costs low without skimping on flavor.
- Versatile: Works as a side dish or a protein-packed lunch.
- Customizable: Swap veggies, use Greek yogurt, add herbs—make it your way.
Ingredients
- 8 ounces elbow macaroni (about 2 1/2 to 3 cups dry)
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup dill pickles or sweet pickles, chopped (optional but recommended)
- 3 hard-boiled eggs, chopped (optional for extra richness)
- 2 tablespoons fresh parsley or dill, chopped
- Salt and black pepper, to taste
For the dressing:
- 3/4 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2–3 teaspoons lemon juice or pickle brine
- 1 teaspoon sugar or honey (optional, to balance acidity)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 7–8 minutes. Do not overcook; you want it to hold its shape.
- Rinse and cool: Drain the pasta and rinse under cold water to stop cooking and cool it down.
Shake off excess water well.
- Prep the mix-ins: While the pasta cooks, chop the celery, bell pepper, onion, pickles, and herbs. Peel and chop the eggs if using.
- Make the dressing: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice or pickle brine, sugar or honey, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Taste and adjust seasoning.
- Combine: In a large mixing bowl, add the cooled pasta, tuna, veggies, pickles, and eggs.
Pour over the dressing.
- Toss gently: Use a spatula to fold everything together until evenly coated. Add more salt, pepper, or lemon if needed.
- Chill: Cover and refrigerate for at least 30–60 minutes so the flavors meld. If the salad seems dry after chilling, stir in a tablespoon or two of mayo, yogurt, or a splash of milk.
- Serve: Top with chopped parsley or dill.
Serve cold or slightly chilled.
How to Store
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Keep it cold: If bringing to a picnic, pack in a cooler with ice packs and keep it below 40°F. Don’t let it sit out for more than 2 hours (1 hour if it’s hot out).
- Refresh before serving: Stir and add a spoonful of mayo or a splash of milk if the pasta absorbed the dressing.
- Do not freeze: Freezing will make the pasta mushy and the dressing grainy.
Why This is Good for You
- Protein-rich: Tuna brings lean protein, making this salad more satisfying than a plain pasta side.
- Omega-3s: Tuna provides heart-friendly fats that support brain and heart health.
- Veggie boost: Celery, peppers, and onions add fiber, vitamins, and crunch with minimal calories.
- Customizable base: Using some Greek yogurt cuts calories and adds calcium without losing creaminess.
Pitfalls to Watch Out For
- Overcooked pasta: If the macaroni is too soft, the salad turns mushy. Cook to just al dente and rinse briefly to cool.
- Watery salad: Drain tuna and pasta well.
Excess water thins the dressing and dulls flavor.
- Bland dressing: Taste as you go. Add more lemon, mustard, salt, or pepper to keep it bright.
- Dry after chilling: Pasta absorbs dressing. Stir in a touch more mayo or yogurt right before serving.
- Too much onion bite: Finely mince and rinse red onion under cold water to mellow it, if you’re sensitive.
Variations You Can Try
- Herb-forward: Add dill, chives, or tarragon for a fresh, deli-style flavor.
- Pickle lovers: Use dill pickles and a splash of pickle brine.
Add a pinch of celery seed for classic deli vibes.
- Mediterranean twist: Add diced cucumber, cherry tomatoes, olives, and swap Dijon for a squeeze of lemon and a drizzle of olive oil.
- Peas and carrots: Stir in 1 cup thawed frozen peas and 1/2 cup shredded carrots for a sweet crunch and color.
- Spicy kick: Mix in chopped pickled jalapeños or a dash of hot sauce and smoked paprika.
- Lighter dressing: Use half mayo and half Greek yogurt, and add extra lemon juice for tang.
- Gluten-free: Use gluten-free elbow macaroni and cook slightly under the package time to avoid mushiness.
- No-egg version: Skip the hard-boiled eggs and add extra veggies or chickpeas for body.
FAQ
Can I use tuna in oil instead of water?
Yes. Tuna in oil adds richness and flavor. Drain most of the oil before mixing, and you may want to reduce the mayo slightly to keep the salad balanced.
What type of pasta works best?
Elbow macaroni is classic, but small shells, ditalini, or cavatappi hold dressing well too.
Choose a shape with ridges or curves that catch the creamy sauce.
How can I make it dairy-free?
Use a dairy-free mayo and skip the yogurt or sour cream. Add a splash of lemon juice and a little olive oil for smoothness and tang.
Is it safe to make this ahead?
Absolutely. It actually tastes better after a few hours in the fridge.
Just give it a stir and add a spoonful of mayo or a splash of milk if it tightened up.
What other proteins can I use?
Canned salmon, shredded rotisserie chicken, or chickpeas all work well. Adjust seasoning to match—salmon loves dill and lemon, while chicken pairs nicely with celery seed.
Do I need the sugar in the dressing?
No. It’s optional.
A tiny bit balances acidity, but you can skip it or replace it with a touch of honey or leave it out entirely.
How do I keep the pasta from sticking after rinsing?
Shake off water thoroughly and toss the macaroni with a tablespoon of the dressing right away. This light coating keeps it from clumping as it cools.
In Conclusion
Macaroni salad with tuna is the kind of simple, comforting dish that fits almost any occasion. It’s creamy, satisfying, and easy to adapt to your taste.
Make it ahead, keep it cold, and bring it to picnics, potlucks, or weekday lunches. With the right texture, a zesty dressing, and a few crunchy add-ins, this classic side never disappoints.