Description
A creamy, comforting tuna macaroni salad made with tender elbow pasta, flaky tuna, sweet relish, and a zesty mayo dressing. Perfect for summer gatherings, meal prep, or easy lunches.
Ingredients
-
16 oz elbow macaroni
-
1 cup mayonnaise
-
½ cup sweet pickle relish
-
½ tablespoon celery seed
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 tablespoon fresh-squeezed lemon juice
-
3 (5 oz) cans tuna in water, drained
-
3 hard-boiled eggs, chopped
-
1 shallot, diced
-
1 cup frozen peas, thawed
Instructions
-
Cook the elbow macaroni according to package instructions until al dente.
-
Drain the pasta and rinse under cold water until completely cooled.
-
In a separate bowl, mix mayonnaise, sweet pickle relish, celery seed, salt, black pepper, and lemon juice.
-
Stir in the drained tuna.
-
In a large bowl, combine cooled pasta with the mayo-tuna mixture.
-
Add the chopped hard-boiled eggs, diced shallot, and thawed peas.
-
Stir gently until well combined.
-
Cover and chill in the refrigerator for at least 2 hours before serving.
Notes
-
For a lighter version, substitute Greek yogurt for mayonnaise.
-
Chill thoroughly for best flavor and texture.
-
Add fresh herbs, olives, or bell peppers for variations.
-
Store in an airtight container and consume within 3–4 days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Lunch, Side Dish
- Method: Boil & Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 413
- Sugar: 6g
- Sodium: 602mg
- Fat: 19g
- Saturated Fat: 3g (approx.)
- Unsaturated Fat: 14g (approx.)
- Trans Fat: 0
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 95mg