Creamy Tuna Macaroni Salad

A close-up of a bowl of tuna macaroni salad. The salad contains elbow macaroni, green peas, chopped celery, and a creamy dressing, garnished with a sprig of parsley and a sprinkle of paprika. In the background, another bowl of salad, two brown eggs, celery stalks, and a halved boiled egg are visible with a striped cloth napkin nearby.

4 from 4 votes

Creamy Tuna Macaroni Salad brings the comfort of tradition with a few flavorful surprises, making it a standout on any table.

Course Side dishes

Cuisine American

Prep Time 8

Chill Time 4

Total Time 4 8

Servings people

Calories 350kcal

Author Lisa Bynum

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
½ cup mayonnaise
2 tablespoons dill pickle relish
¼ 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.

Video

Notes

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.

Nutrition