Tuna Macaroni Salad is a wooden bowl

Southern-Style Tuna Macaroni Salad

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
Cuisine American
Keyword tuna macaroni salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 10
Calories 376kcal
Author Erica


  • 16 ounces (1 box) elbow macaroni pasta
  • 10 ounces (2 cans) tuna fish drained (chunk, oil or water)
  • 3 hard boiled eggs chopped
  • ½ cup (2 ribs) celery chopped
  • ½ cup red onion finely chopped
  • ½ cup red pepper finely chopped
  • ¼ cup dill pickles finely chopped (or sweet relish)
  • 1 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley for garnish
  • Paprika or cayenne pepper for 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.


Calories: 376kcal | Carbohydrates: 36g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 519mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 10.6mg | Calcium: 29mg | Iron: 1.3mg