Creamy Tuna Macaroni Salad
This creamy Tuna Macaroni Salad comes together in about 25 minutes with pantry staples like canned tuna, elbow macaroni, and a tangy mayo-Dijon dressing. Perfect for potlucks, picnics, or a quick make-ahead lunch.
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If your go-to potluck side has gotten a little predictable, this creamy Tuna Macaroni Salad is here to fix that. It’s the kind of recipe you can pull together with cans and jars you already have on hand, and it somehow always disappears first at the table.
This easy tuna macaroni salad comes together with pantry staples like canned tuna, elbow macaroni, celery and pickles, all tossed in a creamy, tangy mayo dressing. It’s ready in about 25 minutes of hands-on time, then chills in the fridge until you’re ready to serve. Make it the night before a barbecue, pack it for lunch all week, or bring it to the next potluck and watch the bowl come back empty.
Why you’ll love this tuna macaroni salad
I love this recipe because it’s one of those dishes I can make without a grocery run — a couple cans of tuna, a box of macaroni and whatever’s in the produce drawer, and I’ve got a make-ahead lunch for the whole week. It also travels well, which makes it one of my go-to picks for potlucks and backyard get-togethers. And since it actually tastes better after a few hours in the fridge, it’s the rare recipe that gets easier the more you plan ahead.
What makes this tuna macaroni salad healthy?
Canned tuna is a lean source of protein, so this classic tuna macaroni salad recipe leaves you full and satisfied without feeling heavy. Celery and red onion add crunch along with fiber and vitamins, and a handful of peas brings in some extra color and nutrients too. Swapping in plain Greek yogurt for some or all of the mayonnaise is an easy way to cut back on fat while keeping that same creamy texture, making this a flexible option whether you’re feeding a crowd or meal prepping for yourself.
RELATED: Love a good tuna pasta salad? My Classic Tuna Pasta Salad takes a slightly different route with celery, carrots, green onion and fresh dill — a great one to keep in your rotation alongside this one.
Ingredients you’ll need for this easy Tuna Macaroni Salad
For the salad
- Elbow macaroni or small pasta — the classic base for tuna macaroni salad; any small pasta shape works
- Canned tuna in water, drained — a quick, lean protein that needs zero cooking
- Celery, finely chopped — for that classic crunch
- Red onion, finely chopped — adds a little sharpness and color
- Frozen peas, thawed — a pop of sweetness and color
- Dill pickles, finely chopped — for briny, tangy bites throughout
For the dressing
- Mayonnaise or plain Greek yogurt — the creamy base; Greek yogurt lightens things up
- Pickle juice (optional) — a splash for extra tang
- Dijon mustard — adds depth and a little zip
- Lemon juice (optional) — brightens up the whole salad
- Salt and black pepper — to season
- Garlic powder — for a little background flavor
Salad making essentials
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ALLIGATOR CHOPPER
Cheese grater
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ELEGANT SALAD BOWL
How to make tuna macaroni salad
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water until fully cooled, then set aside to drain well so the salad doesn’t turn watery.
- In a large bowl, combine the mayonnaise (or yogurt), Dijon mustard, pickle juice, lemon juice, salt, pepper and garlic powder. Stir until smooth and well blended.
- Add the cooled pasta, tuna, celery, red onion, peas and pickles. Mix gently until everything is evenly coated. Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Make this Tuna Macaroni Salad, then check out my Classic Tuna Pasta Salad, my Creamy Shrimp Pasta Salad or more of my Pasta Salad Recipes for a Crowd.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Tuna Macaroni Salad
Read on for tips substitution ideas, how to customize this salad, and how to store this salad.
Can I use a different pasta shape?
Yes. Shells, rotini, farfalle or ditalini all work well in place of elbow macaroni — look for a shape with curves or ridges that can hold onto the creamy dressing.
Can I make this lighter?
Swap some or all of the mayonnaise for plain Greek yogurt. You’ll get the same creamy texture with less fat, plus a boost of protein.
How long does tuna macaroni salad keep in the fridge?
Store it in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will soak up some of the dressing as it sits, so stir in a splash of mayonnaise or a little extra dressing before serving leftovers.
Can I make it ahead of time?
Yes, this salad is a great make-ahead dish. In fact, it tastes even better after a few hours in the fridge, once the flavors have had time to meld together.
Can I freeze tuna macaroni salad?
It’s not recommended. Mayonnaise-based dressings tend to separate and turn watery once thawed, which affects both the texture and flavor of the salad.
Don’t lose this recipe!
This easy tuna macaroni salad is a keeper for potluck season and busy weeknights alike. Save it to your favorite salads Pinterest board now so it’s ready the next time you need a quick, creamy side dish.
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Tuna Macaroni Salad Recipe
Equipment You’ll Need
Ingredients
For the salad
- 12 oz elbow macaroni or small pasta
- 2 (5-ounce) cans tuna in water, drained
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/2 cup frozen peas (thawed)
- 2 tbsp dill pickles (finely chopped)
For the dressing
- 1 cup mayonnaise or plain Greek yogurt
- 1 tbsp pickle juice (optional)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water until fully cooled. Set aside to drain well so the salad doesn’t become watery.
- In a large bowl, combine mayonnaise (or yogurt), Dijon mustard, pickle juice, lemon juice, salt, pepper, and garlic powder. Stir until smooth and well blended.
- Add the cooled pasta, tuna, celery, red onion, peas, and pickles. Mix gently until everything is evenly coated. Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a lighter version, swap some or all of the mayonnaise for plain Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Stir in a splash of mayonnaise before serving if the salad has thickened.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- Classic Tuna Pasta Salad — the dill-and-carrot version of a tuna pasta salad, and a longtime reader favourite.
- Creamy Shrimp Pasta Salad — a beachy, seafood twist on the classic mayo-dressed pasta salad.
- Vegetarian Mexican Pasta Salad — loaded with corn, black beans and a creamy lime dressing.
- Bow Tie Greek Pasta Salad — a Mediterranean-inspired pasta salad with feta and olives.
- Cheeseburger Pasta Salad — a fun, crowd-pleasing spin for your next cookout.
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