Description
This Tuna Macaroni Salad is a classic dish that is perfect for picnics, potlucks, or a simple weeknight meal. Creamy, flavorful, and satisfying, it’s a versatile recipe that can be customized to your taste.
Ingredients
Scale
For the Salad:
- 2 cups elbow macaroni, cooked and cooled
- 2 (5-ounce) cans tuna in water, drained and flaked
- 1/2 cup mayonnaise
- 2 tablespoons sour cream (optional for creaminess)
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles or relish
- 2 hard-boiled eggs, chopped (optional)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare the Dressing: In a large bowl, mix the mayonnaise, sour cream (if using), mustard, salt, and pepper until smooth.
- Combine Ingredients: Add the tuna, celery, red onion, pickles or relish, chopped eggs (if using), and parsley. Stir to combine.
- Assemble the Salad: Add the cooled macaroni and gently mix until everything is evenly coated.
- Chill and Serve: Taste and adjust seasoning as needed. Chill in the refrigerator for at least 1 hour before serving. Sprinkle with paprika and more parsley for garnish if desired.
Notes
- This salad tastes even better the next day.
- For a lighter version, use Greek yogurt in place of some or all of the mayo.
- You can also add peas, shredded carrots, or chopped bell peppers for extra crunch and color.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
