Tuna Macaroni Salad Classic (Printer-Friendly)
Elbow macaroni, tuna, peas, and creamy dressing unite in this easy, flavorful side for meals and picnics.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
454 g elbow macaroni, uncooked
02 -
1 small red onion, finely chopped
03 -
2 celery stalks, finely chopped
04 -
1 cup (140 g) frozen peas
05 -
340 g canned tuna, drained (approximately 4 small cans)
→ Dressing
06 -
360 ml mayonnaise
07 -
120 ml sour cream
08 -
60 ml sweet pickle relish
09 -
0.5 teaspoon ground black pepper, or to taste
10 -
1 teaspoon salt, or to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain the macaroni and rinse thoroughly under cold running water to stop cooking.
02 -
Rinse frozen peas under hot water to thaw. Drain well before adding to salad mixture.
03 -
In a large bowl, combine cooled macaroni, chopped red onion, chopped celery, drained peas, tuna, mayonnaise, sour cream, sweet pickle relish, black pepper, and salt. Toss until all ingredients are well incorporated.
04 -
Refrigerate the salad for at least 1 hour or until ready to serve. Serve cold.
# Extra Cooking Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3–5 days. Freezing is not recommended due to texture changes in pasta and mayonnaise.