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Creamy Tuna Macaconi Salad is made for summer eating! It’s packed with cheesy pasta, tuna, vegetables, and more. Serve it for a quick lunch or as a BBQ side dish!
Old Fashioned Tuna Pasta Salad
I’m going to be honest with you guys. I don’t like mayo and I don’t like peas, but I do like both when they are put in Tuna Macaroni Salad. It makes absolutely no sense and I have no good explanation for it… except that this pasta salad is delicious and you must all try it immediately.
Maybe I like this old fashioned tuna macaroni salad because it’s such a classic recipe. Backtracking a little, when the weather gets warm, it is obviously pasta salad season. And, if you’re going to make creamy pasta salad, a classic dish, you might as well combine it with another totally classic recipe – tuna salad. Hence tuna pasta salad! Combine tuna, mayonnaise, and pasta, and you’ve got a winning dish that nobody can turn down – not even me.
Anyhow, in addition to the tuna, it’s got celery, peas, cheese, a little mustard… long story short, these flavors and textures will blow your mind. So, give in and make this easy pasta salad already!
What You’ll Need
- Pasta: My go-to is elbow macaroni, but you can use shells, or another kind of small pasta.
- Mayonnaise: Feel free to use reduced fat mayo, or regular mayo – whatever sounds best to you!
- Sweet Relish: You don’t have to use sweet relish, something like dill relish would be fine too. Just keep in mind that the flavoring will differ slightly.
- Mustard: I like to use stone ground Dijon mustard for this recipe.
- Lemon Juice: Use fresh lemon for a little tanginess in your pasta salad.
- Seasoning: Grab some celery salt and freshly ground black pepper.
- Tuna: I like to use a can of albacore tuna, drained.
- Sweet Peas: Peas add great texture to a pasta salad!
- Cheese: Shredded cheddar cheese is my favorite way to go, though you could dice it into cubes instead.
- Celery: Chop up some celery stalks before starting the salad (about 3).
- Shallots: Mince ahead of time.
How to Make Tuna Macaroni Salad
- Cook the Pasta:
- In a large stock pot, cook elbow macaroni according to package directions.
- Prepare the Dressing:
- While it is cooking, in a large bowl, whisk together mayo, relish, dijon mustard, lemon juice, celery salt and pepper. Add in tuna, peas, cheddar cheese, celery and shallots.
- Serve and Enjoy:
- Once macaroni is cooked, drain it well and stir into the tuna mixture. Mix well. Serve immediately.
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Frequently Asked Questions
- → What type of pasta works best in this salad?
Elbow macaroni is ideal for this dish due to its size and shape, but small shells or other small pasta varieties work well too.
- → Can I substitute the mayo in the dressing?
Yes, you can use reduced-fat mayo or regular mayo depending on your preference without compromising the creamy texture.
- → What gives the salad its tangy flavor?
The tanginess comes from fresh lemon juice combined with Dijon mustard, balancing the creamy and savory elements.
- → Is it necessary to use sweet peas in the salad?
Sweet peas add texture and a subtle sweetness, but you can adjust or omit them according to your taste.
- → How should I prepare the tuna for best results?
Use canned albacore tuna that is well drained to prevent excess moisture and maintain the salad’s texture.
- → Can this salad be made ahead of time?
Yes, preparing it a few hours ahead allows flavors to meld nicely, but it’s best served chilled and within a day.