Ultimate Tuna Macaroni Salad
Better than your auntie’s tuna macaroni salad you’re used to! Try this one for a spin on a classic!
Have you ever been to a baby shower or a cookout and been upset that there weren’t any meatballs or tuna macaroni salad? You’re in the right place! Tuna Macaroni Salad is by far my favorite side dish at a party or gathering. It’s creamy, savory, and doubles as a side or quick meal prep option. My version keeps things lighter without sacrificing flavor—I use light mayo for a creamy base and tuna packed in oil to add richness without making it too heavy. It’s a no-fuss, high-protein pasta salad that you’ll want in your regular rotation. Grab the recipe below and be sure to check out the video too!
What Is Tuna Macaroni Salad?
Tuna macaroni salad is typically made with cooked elbow macaroni, canned tuna, mayonnaise, and a variety of mix-ins such as onions, celery, mustard, and/or herbs. Some people use actual macaroni pasta, while others opt for other shapes, such as fusilli, farfalle or cavatappi. I find that macaroni gives a hearty base and allows you to get extra sauce in the holes, without overpowering the rest of the dish. The tuna adds protein and savory depth, especially when using a tuna marinated in oil. The dressing, usually a mayo-based mixture with seasonings, ties it all together for a creamy, flavorful side dish or light meal.
What’s the Secret to Tuna Macaroni Salad?
The secret to a great tuna macaroni salad lies in balance and texture. Use high-quality tuna in oil for flavor, and don’t overcook the pasta; al dente noodles hold up better in the creamy dressing. A mix of sweet and tangy elements, like sweet relish and a splash of vinegar or mustard, brightens the dish. Fresh herbs like dill or parsley add freshness, while spices like paprika or celery seed give it depth. Letting the salad chill before serving helps all the flavors meld for the best taste. If you take all of these things into consideration of your recipe, you’ll have the best version of tuna macaroni salad this summer!
TIPS FOR MAKING TUNA MACARONI SALAD
1. Use tuna in oil for added flavor
Tuna in oil brings richness without overwhelming the dish. Just be sure to drain it well.
2. Don’t overcook the pasta
Al dente pasta holds up better and keeps the salad from becoming mushy.
3. Rinse pasta to cool, not chill
Cool your pasta until warm, not cold, so it absorbs more flavor when mixed.
4. Balance sweet and tangy
Using both sweet and dill relish gives depth and contrast to the creamy dressing.
5. Chill before serving (if time allows)
Letting it rest in the fridge for 30–60 minutes helps the flavors meld beautifully.
FREQUENTLY ASKED QUESTIONS
How long does tuna macaroni salad last in the fridge?
Answer: It can be stored in an airtight container in the refrigerator for up to 3–4 days.
Can I make tuna macaroni salad ahead of time?
Answer: Yes! It tastes better after chilling for at least 30 minutes to let the flavors come together.
Can I use canned tuna in water instead of oil?
Answer: You can, but tuna in oil adds more flavor and moisture. If using water-packed tuna, consider adding a drizzle of olive oil.
Is tuna macaroni salad healthy?
Answer: This version is lighter thanks to the use of light mayo and includes protein from tuna, but portion size and ingredients (like added relish or salt) can impact nutritional value.
Can I use other pasta shapes besides elbow macaroni?
Answer: Absolutely! Shells, rotini, or bowties also work well—just choose a short pasta that holds the creamy dressing.
So Much to Cook, So Little Time!
- Creamy Italian Sausage, Kale and Potato Soup
- Easy Make Ahead Banana Bread French Toast Casserole
- Ultimate Tuna Macaroni Salad
Love This Recipe?
If you’re looking for a side dish that checks all the boxes—creamy, bright, and totally satisfying—this Tuna Macaroni Salad is a must. It’s easy to make, even easier to tweak to your tastes, and always a hit with guests. Don’t forget to snap a photo and tag me on Instagram or TikTok if you make it—I’d love to see how you serve yours!
Ultimate Tuna Macaroni Salad
Ingredients
- 16 oz large elbow macaroni
- 20 oz tuna in oil drained
- 1 onion finely diced (about 1 cup)
- 1 tbsp garlic paste
- 1 tbsp dijon mustard
- 1 cup light mayo
- 2 tsp worcestershire sauce
- 2 tsp white wine vinegar or any mild vinegar
- 1/4 c chopped dill fresh
- 1/4 c relish I use 3 parts dill and 1 part sweet
- 2 tsp celery salt
- 2 tsp paprika
- 2 tsp white pepper
- 1 tsp celery seed
Instructions
- Boil Pasta according to package directions in salted water. Rinse pasta under cold water to stop the cooking process. Allow to cool until warm, but not cold.
- In a bowl, combine all ingredients except for the tuna. Taste and adjust for any seasonings.
- Add the tuna and macaroni and mix until combined. If needed, add any additional mayo for a creamier texture.
- Serve immediately or place in the refrigerator to allow flavors to come together. Be sure to keep tuna macaroni salad chilled if it’s not in the refrigerator. Enjoy
