Tuna Macaroni Salad

This is the kind of salad that lives rent-free at every summer or fall cookout. It’s creamy, salty & sweet, and the definition of comfort food. Honestly, it’s impossible not to keep sneaking forkfuls straight out of the bowl. 

Quick Tips

• Chill the pasta before mixing so the mayo doesn’t separate or get greasy.

• Use solid white tuna for the best texture, chunk light can get mushy.

• Add chopped pickles or celery if you like extra crunch.

• This salad tastes even better the next day once the flavors mingle.

• Always stir in a little fresh mayo before serving to keep it creamy.

Yield: 8

Author: Sippin Foodie

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Tuna Macaroni Salad

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 16 oz large elbow pasta
• 24 oz canned white tuna in water, drained
• 1 small yellow onion, diced
• 15 oz canned sweet peas, drained
• 3/4 cup mayonnaise, plus more if needed
• 1 1/2 tsp celery salt
• 1 tsp garlic powder
• 1/4 tsp salt, or to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain, transfer to a large mixing bowl, and let cool in the refrigerator for about 45 minutes.
2. Flake tuna with a fork in a medium bowl.
3. Add tuna, onion, peas, and mayonnaise to the cooled pasta. Stir until everything is well combined.
4. Season with celery salt, garlic powder, and salt. Mix again and adjust seasoning to taste.
5. Cover and chill for at least 30 minutes before serving. Stir in a little extra mayo if it looks dry.

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