Tuna Macaroni Salad
Creamy Tuna Macaroni Salad brings the comfort of tradition with a few flavorful surprises, making it a standout on any table.
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There’s something undeniably nostalgic about a good old-fashioned classic tuna macaroni salad — the kind that shows up at every summer picnic, potluck, or casual family gathering. But this version? It’s not just your average side dish. The combination of tender elbow macaroni, protein-packed tuna, crisp celery, and sweet peas gives it a balanced texture — creamy, crunchy, and smooth in every bite.
Then there’s the flavor. The mayonnaise base is rich and creamy, but it’s the dill pickle relish that adds a tangy brightness and the cayenne pepper that brings just a hint of heat, making this anything but bland. It’s a salad that wakes up your taste buds in the best way.
Ingredients and tools you will need
With a short list of pantry and fridge staples, you’ve got a hearty, satisfying dish that can double as a complete meal or a side. To make this tuna macaroni salad recipe, you will need:
- 1 (8 oz.) bag elbow macaroni pasta
- 2 large hard boiled eggs, chopped
- 2 (5 oz.) cans chunk light tuna in water, drained
- 2 celery ribs, diced
- 1 (15 oz.) can sweet peas, drained
- ½ cup mayonnaise – making your own mayo is easier than you think! Check out my post on how to make homemade mayonnaise.
- 2 tablespoons dill pickle relish
- ¼ teaspoon cayenne pepper – Optional, but highly recommended for a subtle kick. Add additional pepper for a more powerful punch.
- Salt and pepper, to taste
- 3-quart saucepan
- Large bowl
How to make easy tuna macaroni salad
- Cook the macaroni until al dente according to package directions, then drain and let the cooked pasta cool completely. A chilled base helps prevent the mayo from becoming oily.
- In a big bowl, combine the cooled macaroni with the chopped eggs, diced celery, drained green peas, and tuna.
- Add the mayonnaise and relish, stirring until everything is well coated and creamy.
- Sprinkle in the cayenne pepper, and season with salt and black pepper to taste.
- For best results, chill in the fridge for at least 4–6 hours to let the flavors meld. Trust me — it’s even better after a rest or even the next day.
Serve this tuna salad cold, right from the fridge. It’s great on its own, but also pairs beautifully with grilled meats, hot dogs, sandwiches, potato chips, and a big ol’ glass of ice cold sweet tea or lemonade to wash it all down.
Storage instructions
Store any leftover tuna pasta salad in an airtight container in the refrigerator and enjoy for up to 3 days. Be sure to give it a good stir before serving the leftovers, as the dressing may settle a bit. This recipe can not be frozen.
Frequently asked questions
Absolutely! While elbow macaroni is classic, feel free to use shells, rotini, or bowties. Just make sure the pasta has some texture to hold onto the dressing.
Yes — in fact, it’s even better when made ahead! Letting it chill for at least 4–6 hours helps the flavors meld together beautifully.
You can swap out the mayo for Greek yogurt or a combo of yogurt and sour cream for a lighter version. Just know it will change the flavor slightly.
Of course! This recipe is super flexible. Try adding diced red onion, shredded carrots, chopped pickles, or even a bit of shredded cheddar cheese for extra flavor and texture.
Chunk light tuna in water is ideal — it’s mild and blends well into the salad. But if you prefer a richer flavor, feel free to use albacore (which will up the protein) or tuna in oil (just drain well!).
The cayenne adds just a gentle heat. If you’re sensitive to spice, start with 1/8 teaspoon and adjust to taste — or leave it out altogether.
For a dairy-free version, this recipe is already a win! To make it egg-free, simply omit the hard-boiled eggs and use egg-free mayo alternatives.
Yes, you can definitely use sweet relish instead of dill relish! Sweet relish will give the salad a slightly sweeter, tangier flavor, which can be really tasty if you enjoy a bit of sweetness in your savory dishes. To keep the salad from becoming too sweet, you might consider using a bit less relish to start, then tasting and adjusting to your personal preference.
Creamy Tuna Macaroni Salad
Ingredients
- 1 (8 oz.) bag elbow macaroni
- 2 large hard boiled eggs chopped
- 2 (5 oz. ) cans chunk light tuna in water, drained
- 2 celery ribs diced
- 1 (15 oz.) can sweet peas, drained
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Cook the macaroni according to the package directions. Drain and allow the pasta to cool.
- In a large bowl, combine the macaroni, eggs, celery, peas, and mayonnaise. Stir until well-combined.
- Add cayenne pepper and additional salt to taste.
- Refrigerate for 4-6 hours before serving.
Can’t wait to try this. My husband doesn’t like Macaroni Salad but I am just going to fix it and see if he likes it. I love it.
I HAVE BEEN MAKING THIS EXACT MACARONI SALAD FOR 52 YRS. I — USE FROZEN PEAS BECA– USE THEY DON’T BREAK UP WHEN MIXING & I ALSO ADD SWEET PICKLE RELISH & SOMETIMES A LITTLE MUSTARD..& A LITTLE CHOPPED ONION…
We had a pool in our backyard and I remember my mom would always make us popsicles out of orange juice. Those definitely take me back to being a kid in the summer.
This pasta salad sounds delicious! I love how food can evoke such intense memories.
Actually, no I wouldn’t! Sometimes I add dill pickles myself!
For some reason, this just looks so amazingly delicious right now. Would you think I was crazy if I added chopped up dill pickles?
Isn’t it great to have such wonderful childhood memories. Would be a different world if all children could experience that.