Tuna Macaroni Salad is a classic potluck recipe and is so easy to throw together. It is creamy and delicious with lots of hard-boiled egg, peas, celery, onion, and sweet pickle relish. This simple pasta salad goes great with a sandwich, burgers, bbq chicken. You name it!
This Tuna Macaroni Salad recipe easily feeds 10 to 12 people as a side and is perfect for your next picnic. There’s something about a cool and creamy recipe that really hits the spot during the hot summer months. And this Tuna Macaroni Salad only tastes better with time so feel free to make it a day or two in advance. If it has lost some of its creaminess, just stir another tablespoon or two of mayonnaise in before serving.
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Tuna Macaroni Salad is a really budget-friendly recipe. Adding a can of tuna to pasta salad gives it plenty of flavor and some protein without the expense of a more protein-laden recipe. Leftovers make a great lunch.
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Tuna Macaroni Salad is a classic potluck recipe and is so easy to throw together. It is creamy and delicious with lots of hard-boiled egg, peas, celery, onion, and sweet pickle relish.
- 1 pound elbow pasta
- 1 1/2 cups frozen peas
- 1/2 cup chopped red onion
- 2 celery ribs, chopped
- 3 hard boiled eggs, chopped
- 3 tablespoons sweet pickle relish
- 1 (12-ounce) can tuna, drained
- 1 1/3 cups mayonnaise
- salt and pepper to taste
Bring a pot of salted water to a boil. Cook pasta according to package directions, adding the peas the last minute of cooking time. Drain and rinse under cold water. Drain again and add to a large bowl.
Add remaining ingredients and stir to mix.
Refrigerate until ready to serve. Can be made a day in advance.
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I used 3 cans of tuna and 1/3 cup of country style mustard in place of 1/3 cup of the mayonnaise.
YUM!! Thanks for sharing! I can’t wait to try this at home