Summer truly begins with your first bite of Southern-Style Tuna Macaroni Salad! This nostalgic pasta side dish combines tender macaroni, tuna fish, freshly chopped veggies, and creamy dressing - a perfect addition to any picnic or BBQ!
Course Side Dish
Keyword tuna macaroni salad
Prep Time 15minutes
Cook Time 12minutes
Total Time 30minutes
16ounces(1 box) elbow macaroni pasta
10ounces(2 cans) tuna fishdrained (chunk, oil or water)
3hard boiled eggschopped
½cup(2 ribs) celerychopped
½cupred onionfinely chopped
½cupred pepperfinely chopped
¼cupdill picklesfinely chopped (or sweet relish)
Fresh parsleyfor garnish
Paprika or cayenne pepperfor garnish
Boil the macaroni according to package direction, adding a bit of salt to the water as it begins to boil. Drain, rinse, and set aside to cool.
In a large mixing bowl, combine the cooked macaroni, tuna, eggs, celery, onion, pepper, and pickles. Toss gently with a spoon to combine.
In another small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper. Taste and season with more salt and pepper as needed.
Pour the mixture over the macaroni and stir gently until well combined. Cover and refrigerate for at least 3 hours, up to overnight.
Tuna Macaroni Salad can be made 1 day in advance. Leftovers can be stored, covered, in the refrigerator for up to 3 days.