Description
This Tuna Macaroni Salad is a delicious and easy-to-make dish featuring tender elbow macaroni mixed with a creamy mayonnaise and pickle relish dressing, complemented by tuna, hard-boiled eggs, shallots, and sweet peas. Perfectly chilled, it makes a refreshing and satisfying meal or side dish for gatherings and family dinners.
Ingredients
Scale
Pasta
- 16 ounce box elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 Tablespoon celery seed (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon fresh squeezed lemon juice
Salad Mix-Ins
- 3 (5 ounce) cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup frozen peas, thawed
Instructions
- Cook the macaroni: Cook the elbow macaroni according to the directions on the package until al dente. Then drain well and rinse with cold water to stop the cooking process and cool the pasta.
- Prepare the dressing: In a separate bowl, combine the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice. Stir well to thoroughly blend all the flavors into a creamy dressing.
- Add tuna to dressing: Stir the drained tuna into the mayonnaise mixture until evenly distributed.
- Combine pasta and dressing: Pour the cooled, drained macaroni into a large bowl. Add the mayonnaise and tuna mixture on top.
- Add vegetables and eggs: To the macaroni and dressing, add the chopped hard-boiled eggs, diced shallot, and thawed peas. Stir gently but thoroughly to combine all ingredients evenly without mashing the peas or eggs.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate for at least two hours to allow the flavors to meld and serve chilled for the best taste.
Notes
- For a lighter version, substitute low-fat mayonnaise or Greek yogurt in the dressing.
- Adjust celery seed amount to your taste preference; some like it more pronounced, others less so.
- Make sure to drain tuna thoroughly to avoid watery salad.
- This salad can be prepared up to a day in advance and stored covered in the fridge.
- Garnish with fresh chopped parsley or dill for extra color and flavor if desired.
