Old Fashioned Macaroni Tuna Salad
- ✔️ Classic: An old fashioned elbow macaroni tuna salad recipe with a creamy homemade dressing and plenty of nostalgic flavor.
- ✔️ Easy: Made with simple pantry staples like canned tuna, elbow macaroni, mayonnaise, and crisp vegetables.
- ✔️ Make-Ahead: A cold tuna macaroni salad that’s perfect for meal prep, picnics, potlucks, and summer cookouts.
- ✔️ Flavor: Creamy, tangy, savory, and packed with the classic flavors you expect from a traditional tuna pasta salad.
- ✔️ Time: Ready in about 30 minutes, plus chilling time for the best texture and flavor.
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Why You’ll Love This Recipe
- A treasured family recipe: This old fashioned tuna macaroni salad comes straight from my mother-in-law’s recipe box. My husband grew up eating it, and now it’s a recipe our own family loves just as much.
- Perfect for meal prep: This is one of my favorite weekend recipes to make ahead for easy lunches throughout the week. The flavors get even better after a little time in the refrigerator.
- Easy to boost the protein: Want to make it even more filling? Swap in your favorite high-protein pasta for an easy protein boost without changing the classic flavor.
- Packed with flavor and crunch: The creamy dressing, savory tuna, and simple seasonings create the perfect balance of flavor, while the crunchy celery adds the texture that truly makes this recipe shine.
Looking for another easy salad recipe? Our Healthy Chicken Salad is another delicious one!
What You Will Need
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- pasta noodles: we recommend elbow macaroni, but you can really use any kind you prefer, even whole wheat pasta or gluten-free pasta options!
- canned tuna fish (in water): drain and flake apart – you can use tuna in oil if you prefer.
- real mayo: we have a homemade mayonnaise on the site, but you can also pick-up a store-bought option at the local grocery store.
- celery + onion + green peas: these add a nice crunch and pop of flavor to this simple pasta salad.
- seasonings: we have packed all the yummy seasonings in here – don’t forget to taste and adjust since everyone has different preferences.
How To Make Tuna Macaroni Salad
Step 1: Bring a large pot to a rolling boil on medium high heat, add the noodles, and cook macaroni to al dente according to the package directions.
Step 2: Carefully drain the cooked macaroni noodles and rinse with cold water to cool to room temperature.
Step 3: Add the tender pasta to a large bowl and add the rest of the tuna macaroni salad ingredients to that bowl.
Step 4: Mix with a large spoon to fully combine.
Step 5: Taste and make any taste adjustments that you want according to your personal preference.
What To Serve Tuna Pasta Salad With
This healthy tuna macaroni salad can be enjoyed by itself or with some easy side dish recipes! If you are serving it alone, you could add some fresh herbs (like fresh parsley), chopped red onion, or a sprinkling of paprika for garnish. And if you are looking for the perfect side dish to make it a complete meal, we love serving it with a strawberry blueberry spinach salad, fresh vegetables and easy veggie dip, grilled potato wedges, or steamed broccoli!
Recipe FAQs
- Optional ingredients to add: sliced green onions and diced hard-boiled eggs would also be great added to the mix.
- Tuna: You can use your preferred tuna but if you need a recommendation, I like this tuna.
- What should I do if the tuna macaroni salad is dry: If it’s a bit dry after you mix all the ingredients together, simply add in some more mayo until it meets your liking.
- How long will tuna macaroni salad last in the fridge: You can store cold tuna macaroni salad in an airtight container in the fridge for up to 4-5 days.
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Ingredients
- 8 oz uncooked elbow macaroni pasta, sub gluten-free elbow pasta
- 5 ounces canned tuna, in water, drained
- 1 ½ cups celery, thinly sliced
- 1 cup mayo
- ½ cup frozen peas
- ¼ cup yellow onion, minced (sub white onion)
- 1 teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground mustard
- ¼ teaspoon kosher salt, more to taste
Instructions
- Cook Pasta: Bring a pot of water to a boil and cook a 8 oz uncooked elbow macaroni pasta, al dente, according to package instructions. Drain and rinse with cold water to both stop the cooking process and to cool off the macaroni.
- Combine: Place cool pasta in a large mixing bowl. Open 5 ounces canned tuna and drain. Using a fork, flake into the the same bowl as the pasta, breaking up any big chunks. Add 1 ½ cups celery, 1 cup mayo, ½ cup frozen peas, ¼ cup yellow onion, 1 teaspoon celery salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper, ½ teaspoon ground mustard, and ¼ teaspoon kosher salt. Stir to combine.
- Adjust: Taste and add additional seasoning, as desired, or more mayo if it seems too dry.
- Serve: Enjoy right away or store in the fridge to serve later!
Notes
- Optional ingredients: sliced green onions and diced hard-boiled egg make great additions to this recipe!
- Gluten-Free: I really like this gluten-free macaroni! Works perfectly in this recipe!
- Mayo: I love using my homemade mayo recipe, but use whatever works best for you!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
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Jean says
I just made this and wow so much flavour and so very easy to whip up. Thanks Erin
Erin says
Hi Jean! I am so glad you hear you enjoyed it!! A family favorite for sure! Thanks for taking the time to leave your feedback – I really appreciate it!