Description
Tuna Macaroni Salad Recipe – this is the best tuna macaroni salad recipe to serve for a weekend cookout, meal-prep, or an easy weeknight dinner! Always good and kid-friendly!
Ingredients
Scale
- 1/2 box macaroni pasta (this gluten-free elbow pasta works great too!)
- 5oz can of tuna (in water), drained
- 1 cup mayo
- 1 1/2 cup celery, thinly sliced
- 1/4 cup yellow or white onion, minced
- 1/2 cup frozen peas
- 1 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon kosher salt, more to taste
Instructions
- Cook 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.
- Place cool pasta in a large mixing bowl.
- Open can of tuna and drain. Using a fork, flake into the the same bowl as the pasta, breaking up any big chunks.
- Add remaining ingredients and stir to combine.
- Taste and add additional seasoning, as desired, or more mayo if it seems too dry.
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 for this recipe, but use whatever works best for you!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6oz
- Calories: 152
- Sugar: 1.1 g
- Sodium: 345.6 mg
- Fat: 9.8 g
- Carbohydrates: 8.8 g
- Protein: 6.5 g
- Cholesterol: 29 mg