Description
This Tuna Macaroni Salad is a creamy, tangy, and satisfying dish perfect for a quick lunch or a side at your next gathering. Combining tender elbow macaroni, flaky tuna, and a zesty dressing made with mayonnaise, sour cream, and Dijon mustard, it features crunchy vegetables like celery, red onion, and optional pickles and bell pepper for added texture and flavor. Ready in just 25 minutes and served chilled, this salad is a delicious, easy-to-make recipe that pleases a crowd.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Tuna Salad
- 1 can (5 oz) tuna, drained and flaked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Vegetables
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped pickles (optional)
- 1/4 cup chopped bell pepper (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, typically about 8-10 minutes until al dente. Drain the macaroni and rinse with cold water to stop the cooking process and cool the pasta completely.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir thoroughly until the dressing is smooth and well blended.
- Combine the salad: To the bowl with the dressing, add the cooled macaroni, flaked tuna, chopped celery, chopped red onion, and if using, chopped pickles and bell pepper. Gently fold all ingredients together until everything is evenly coated with the dressing.
- Chill and serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This resting time allows the flavors to marry and enhances the taste of the salad.
- Serve: Serve the tuna macaroni salad chilled as a refreshing side dish or a light main course, perfect for picnics, potlucks, or quick meals.
Notes
- For best texture, be sure to rinse the cooked macaroni under cold water to prevent it from becoming mushy.
- Optional vegetables like pickles and bell peppers add extra crunch and flavor, but you can omit them if preferred.
- You can adjust the seasoning with more lemon juice or mustard based on your taste preference.
- This salad can be stored covered in the refrigerator for up to 2 days; it is best served fresh for optimal texture.
- For a lighter version, use low-fat mayonnaise and sour cream.
