Description
A quick, creamy, and delicious Tuna Macaroni Salad perfect for gatherings or a light meal.
Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup sweet pickle relish
- 3 hard-boiled eggs, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente, about 8-10 minutes.
- Drain the macaroni in a colander and rinse under cold water to stop the cooking process and cool the pasta.
- In a large bowl, combine the cooled macaroni, drained tuna, celery, red onion, pickle relish, and chopped eggs.
- In a small bowl, mix together the mayonnaise, mustard, lemon juice, salt, pepper, and garlic powder.
- Pour the dressing over the macaroni mixture and stir gently until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Sprinkle with chopped parsley before serving if desired.
- Taste and adjust seasoning if needed.
Notes
- For a healthier version, you can use Greek yogurt instead of mayonnaise.
- This salad can be made a day in advance for better flavor.
- Feel free to add other vegetables like bell peppers or peas for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg