Tuna Macaroni Salad Recipe
This classic tuna macaroni salad recipe is full of great flavor, and easy to throw together with common pantry staples.
Serving6 servings
Ingredients
- 8 ounces elbow macaroni, or small shells pasta, uncooked
- 2 cans tuna, (5 oz each), drained (I used tuna packed in water)
- ½ cup frozen green peas, thawed
- 2 hard boiled eggs, cut into pieces
- 1 cup mayonnaise, (or Miracle Whip)
- 1 cup small cubed Cheddar cheese pieces, (about 4 ounces)
- ¼ cup sweet pickle relish
- 2 teaspoon lemon juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 celery stalks, diced
- 1 small onion, diced
Instructions
- Cook pasta as directed on package. Drain and dump into large bowl.
- Mix in remaining ingredients and stir well.
- Cover with plastic wrap and place in the fridge for at least 1 hour before serving to let flavors meld.
- Remove from fridge and if the salad seems dry, you can add 1-2 Tablespoons of milk or even 1-2 Tablespoons of mayonnaise to moisten it.
Notes
- For this recipe, we included eggs (just like we include eggs in our Potato salad!), but it's totally up to you. You could leave them out if you want.
- This tuna macaroni salad is good for up to 3 days in the fridge in a covered container. If the salad seems dry after a day or two, you can add 1-2 Tablespoons of milk or even 1-2 Tablespoons of mayonnaise to moisten it.
- If you don't like tuna, you can easily replace the tuna with canned chicken, shredded rotisserie chicken, or even cooked ham!
Nutrition
Calories: 414 kcal · Carbohydrates: 40 g · Protein: 23 g · Fat: 18 g · Saturated Fat: 6 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 4 g · Trans Fat: 0.02 g · Cholesterol: 107 mg · Sodium: 955 mg · Potassium: 298 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 560 IU · Vitamin C: 7 mg · Calcium: 171 mg · Iron: 2 mg