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two servings of tuna macaroni salad in small blue bowls
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3 from 1 vote

Creamy Tuna Macaroni Salad

Flaked tuna, sweet peas, celery, and elbow macaroni are combined with mayo and a dash of cayenne pepper in this creamy tuna macaroni salad recipe.
Course Side dishes
Cuisine American
Prep Time 8 minutes
Chill Time 4 hours
Total Time 4 hours 8 minutes
Servings 8 people
Calories 433kcal
Author Lisa B.

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
  • 1/3 – ½ cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 1/8 – ¼ teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  • Cook macaroni according to package directions. Drain and allow to cool.
  • In a large bowl, combine 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.

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 30g | Protein: 14g | Fat: 28g | Saturated Fat: 4.6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 378mg | Potassium: 237mg | Fiber: 2.1g | Sugar: 3.2g