20 Delicious Tuna Macaroni Salad Recipes Easy

Unleash the power of pantry staples with these 20 delicious tuna macaroni salad recipes that promise ease and flavor in every bite! Perfect for busy weeknights, potlucks, or when you’re craving a comforting classic with a twist. Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to inspire your next meal. Dive in and discover your new favorite dish today!

Classic Tuna Macaroni Salad

Delightfully simple and satisfying, this Classic Tuna Macaroni Salad is your go-to for picnics, potlucks, or just a quick lunch at home. You’ll love how easy it is to throw together, with flavors that remind you of summer no matter the season.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 can (5 oz) tuna in water, drained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 hard-boiled eggs, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the mayonnaise, yellow mustard, and sweet pickle relish. Stir until well blended.
5. Add the cooled macaroni, diced celery, red onion, drained tuna, salt, and black pepper to the bowl. Gently fold everything together until evenly coated. Tip: For the best flavor, let the salad chill in the fridge for at least an hour before serving.
6. Fold in the chopped hard-boiled eggs just before serving to keep them from becoming rubbery. Tip: If you’re making this ahead, add the eggs right before serving to maintain their texture.

Vibrant and creamy, this salad has a perfect balance of crunch and tenderness. Serve it on a bed of lettuce for a light meal or scoop it into halved tomatoes for a fun, edible bowl.

Healthy Tuna Macaroni Salad with Greek Yogurt

Unbelievably easy to whip up, this Healthy Tuna Macaroni Salad with Greek Yogurt is your go-to for a quick, nutritious meal. You’ll love how the creamy yogurt pairs perfectly with the tuna and pasta, making it a refreshing twist on the classic.

Ingredients

• 2 cups elbow macaroni
• 1 cup plain Greek yogurt
• 1 can (5 oz) tuna in water, drained
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the macaroni in a colander and rinse under cold water to cool. Tip: This stops the cooking process and keeps the pasta firm.
3. In a large mixing bowl, combine the cooled macaroni, Greek yogurt, drained tuna, diced celery, diced red onion, lemon juice, salt, black pepper, and garlic powder.
4. Gently fold all the ingredients together until evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Creamy and packed with protein, this salad is a satisfying meal on its own or served alongside crisp greens. The lemon juice adds a bright note, making it especially great for summer picnics.

Spicy Tuna Macaroni Salad with Jalapenos

This Spicy Tuna Macaroni Salad with Jalapenos is the perfect blend of creamy, spicy, and crunchy. You’ll love how easy it is to throw together for a quick lunch or a side dish at your next barbecue.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (5 oz) tuna, drained
• 1/4 cup diced jalapenos
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming gummy.
4. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, salt, and black pepper until smooth.
5. Add the drained tuna, diced jalapenos, red onion, and cilantro to the bowl. Tip: For extra heat, include the seeds from the jalapenos.
6. Gently fold in the cooled macaroni until everything is evenly coated with the dressing. Tip: Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld.

You’ll be amazed by the creamy texture and the kick of heat from the jalapenos in every bite. Try serving it on a bed of lettuce for a refreshing twist or alongside grilled meats for a hearty meal.

Creamy Tuna Macaroni Salad with Avocado

Craving something creamy, satisfying, and a little bit fancy without the fuss? This creamy tuna macaroni salad with avocado is your go-to for a quick lunch or a side that steals the show.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (5 oz) tuna, drained
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh dill, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Let it drain well.
3. In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth. Tip: For extra creaminess, let the mixture sit for 5 minutes before adding other ingredients.
4. Add the drained macaroni, tuna, diced avocado, red onion, and fresh dill to the bowl with the dressing. Gently fold everything together until well combined. Tip: Add the avocado last to prevent it from getting too mushy.
5. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.

Fresh out of the fridge, this salad is cool, creamy, and packed with textures from the tender macaroni to the chunks of avocado. Serve it on a bed of greens for a light meal or alongside grilled meats for a hearty side.

Tuna Macaroni Salad with Pickles and Peas

This tuna macaroni salad with pickles and peas is the perfect dish for those lazy summer days when you want something refreshing yet satisfying. It’s a breeze to make and packs a punch of flavors that’ll have you coming back for seconds.

Ingredients

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sweet pickles, chopped
• 1/2 cup frozen peas, thawed
• 1 can (5 oz) tuna, drained
• 1/4 cup red onion, finely diced
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the mayonnaise, Dijon mustard, salt, and black pepper. Whisk until smooth.
5. Add the cooled macaroni, chopped sweet pickles, thawed peas, drained tuna, and diced red onion to the bowl. Tip: Gently fold the ingredients to keep the peas from getting mashed.
6. Mix everything together until well combined. Tip: For best flavor, cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Perfect for picnics or as a cool side dish, this tuna macaroni salad boasts a creamy texture with crunchy bites of pickles and peas. Serve it on a bed of lettuce for an extra crunch or alongside grilled meats for a hearty meal.

Light Tuna Macaroni Salad with Lemon Dressing

Now, who doesn’t love a refreshing pasta salad that’s both light and packed with flavor? This tuna macaroni salad with a zesty lemon dressing is perfect for those sunny days when you crave something satisfying yet not too heavy.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna in water, drained
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the drained tuna, mayonnaise, lemon juice, diced red onion, and diced celery.
5. Add the cooled macaroni to the bowl and gently toss until all ingredients are evenly coated with the dressing. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
6. Season with salt and black pepper, adjusting to your preference. Tip: Always taste and adjust seasoning after chilling, as flavors meld and change.

Here’s the deal: this salad is creamy, with a bright kick from the lemon dressing and a satisfying crunch from the veggies. Try serving it on a bed of greens for an extra fresh twist or alongside grilled chicken for a more substantial meal.

Tuna Macaroni Salad with Hard Boiled Eggs

Kick off your summer picnics with this creamy, hearty tuna macaroni salad that’s packed with protein and flavor. It’s the perfect make-ahead dish that gets better as it chills, making your meal prep a breeze.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1 tbsp yellow mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 hard-boiled eggs, chopped
• 1 can (5 oz) tuna in water, drained
• 1/4 cup diced celery
• 1/4 cup diced red onion

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
2. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Let it drain well.
3. In a large mixing bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, salt, and black pepper. Stir until smooth.
4. Add the cooled macaroni, chopped hard-boiled eggs, drained tuna, diced celery, and diced red onion to the bowl. Gently fold everything together until well coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

Here’s a dish that’s as pleasing to the eye as it is to the palate, with its creamy texture and bursts of flavor from the relish and mustard. Serve it on a bed of lettuce for an extra crunch or alongside grilled meats for a fuller meal.

Herbed Tuna Macaroni Salad with Dill and Parsley

Whip up this herbed tuna macaroni salad for a refreshing twist on a classic. It’s perfect for picnics, potlucks, or just a lazy Sunday lunch.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cans (5 oz each) tuna, drained
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth.
5. Add the drained tuna, red onion, celery, dill, and parsley to the bowl. Tip: Flake the tuna with a fork for even distribution throughout the salad.
6. Gently fold in the cooled macaroni until everything is evenly coated with the dressing. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.

Fresh and herby, this salad boasts a creamy texture with a bright, tangy kick from the lemon. Serve it on a bed of lettuce for an extra crunch or alongside grilled vegetables for a hearty meal.

Tuna Macaroni Salad with Celery and Onions

You know those dishes that just scream summer? This tuna macaroni salad with celery and onions is one of them. It’s creamy, crunchy, and packed with flavor—perfect for picnics or a quick lunch.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna, drained
• 1/2 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced onions
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to cool. Tip: This stops the cooking process and keeps the pasta firm.
4. In a large bowl, combine the cooled macaroni, 1 can drained tuna, 1/2 cup mayonnaise, 1/4 cup diced celery, 1/4 cup diced onions, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Gently mix all ingredients until well combined. Tip: Use a spatula to fold the ingredients together for a creamier texture.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld.

Here’s the deal: this salad is all about the contrast between the creamy mayo and the crisp veggies. Serve it on a bed of lettuce for extra crunch or scoop it into halved bell peppers for a fun, edible bowl.

Cheesy Tuna Macaroni Salad with Cheddar

Ever find yourself craving something creamy, cheesy, and utterly satisfying? This cheesy tuna macaroni salad with cheddar is your answer, combining the comfort of mac and cheese with the hearty goodness of tuna.

Ingredients

• 2 cups elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 can (5 oz) tuna, drained
• 1/2 cup diced celery
• 1/4 cup diced red onion

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, or until al dente.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process.
4. In a large mixing bowl, combine 1 cup mayonnaise, 1/2 cup sour cream, and 1 tbsp mustard until smooth.
5. Stir in 1/2 tsp salt and 1/4 tsp black pepper into the dressing mixture.
6. Add the cooled macaroni, 1 cup shredded cheddar cheese, 1 can drained tuna, 1/2 cup diced celery, and 1/4 cup diced red onion to the bowl.
7. Gently fold all the ingredients together until evenly coated with the dressing.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Unbelievably creamy with a perfect crunch from the celery, this salad is a crowd-pleaser. Serve it on a bed of lettuce for a refreshing twist or as a hearty side at your next barbecue.

Tuna Macaroni Salad with Sweet Corn and Bell Peppers

Unbelievably easy and packed with flavors, this dish is your go-to for a quick, satisfying meal. You’ll love the creamy texture mixed with the crunch of fresh veggies.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna, drained
• 1 cup sweet corn, drained
• 1/2 cup red bell pepper, diced
• 1/2 cup mayonnaise
• 1 tbsp mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: This also helps to remove excess starch, making your salad less sticky.
4. In a large mixing bowl, combine the cooked macaroni, 1 can drained tuna, 1 cup sweet corn, and 1/2 cup diced red bell pepper.
5. In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
6. Pour the dressing over the macaroni mixture and gently toss until everything is evenly coated.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Delightfully creamy with a hint of tang from the mustard, this salad is perfect for picnics or as a refreshing side dish. Try serving it on a bed of lettuce for an extra crunch.

Vegan Tuna Macaroni Salad with Chickpeas

Wondering how to whip up a delicious, protein-packed salad that’s both vegan and satisfying? This Vegan Tuna Macaroni Salad with Chickpeas is your answer. It’s creamy, flavorful, and perfect for picnics or a quick lunch.

Ingredients

• 2 cups elbow macaroni
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1/4 cup sweet pickle relish
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions, about 8 minutes, until al dente.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, mash the chickpeas with a fork or potato masher until they resemble the texture of tuna.
5. Add the vegan mayonnaise, Dijon mustard, sweet pickle relish, diced celery, diced red onion, garlic powder, onion powder, salt, and black pepper to the bowl with the chickpeas. Tip: For extra flavor, let the mixture sit for 10 minutes before adding the macaroni.
6. Fold in the cooled macaroni until everything is well combined. Tip: If the salad seems dry, add a tablespoon of water or more vegan mayonnaise to reach your desired consistency.
7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Here’s a dish that’s creamy with a slight crunch from the celery and onions, offering a delightful contrast. Serve it on a bed of greens or stuffed into a pita for a fun twist.

Tuna Macaroni Salad with Apples and Walnuts

Mmm, imagine a dish that combines the heartiness of pasta with the fresh crunch of apples and walnuts, all tossed in a creamy dressing. Perfect for picnics or a quick lunch, this tuna macaroni salad is a delightful twist on the classic.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna, drained
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium apple, diced
• 1/2 cup walnuts, chopped
• 1/4 cup celery, diced
• 2 tbsp red onion, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, or until al dente.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
5. Add the cooled macaroni, 1 can drained tuna, 1 diced apple, 1/2 cup chopped walnuts, 1/4 cup diced celery, and 2 tbsp finely chopped red onion to the bowl. Tip: For the best texture, dice the apple and celery into similar-sized pieces.
6. Gently fold all ingredients together until evenly coated with the dressing. Tip: Overmixing can break the pasta, so fold carefully.
7. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

The salad boasts a creamy texture with bursts of crunch from the apples and walnuts, while the tuna adds a savory depth. Serve it on a bed of lettuce for an extra fresh touch or alongside grilled sandwiches for a satisfying meal.

Asian Inspired Tuna Macaroni Salad with Sesame Dressing

This Asian Inspired Tuna Macaroni Salad with Sesame Dressing is a refreshing twist on a classic. You’ll love the mix of flavors and textures, perfect for a quick lunch or a side dish at your next gathering.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna in water, drained
• 1/2 cup mayonnaise
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup diced cucumber
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large bowl, whisk together the mayonnaise, soy sauce, sesame oil, rice vinegar, and sugar until smooth.
5. Add the drained tuna, diced cucumber, and chopped green onions to the bowl with the dressing. Tip: Flake the tuna with a fork for even distribution throughout the salad.
6. Gently fold in the cooled macaroni until everything is evenly coated with the dressing.
7. Sprinkle the toasted sesame seeds over the top before serving. Tip: Toasting the sesame seeds enhances their nutty flavor, adding depth to the dish.

Unbelievably easy to make, this salad boasts a creamy texture with a punch of umami from the sesame dressing. Serve it chilled for a refreshing bite, or pack it for a picnic to enjoy under the sun.

Tuna Macaroni Salad with Olives and Feta Cheese

Hey there! If you’re looking for a dish that’s both refreshing and packed with flavor, you’ve hit the jackpot. This tuna macaroni salad with olives and feta cheese is a breeze to whip up and perfect for those lazy summer days.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (5 oz) tuna, drained
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni and rinse under cold water to cool. Tip: Rinsing stops the cooking process and keeps the pasta firm.
4. In a large bowl, whisk together mayonnaise, sour cream, lemon juice, salt, and black pepper.
5. Add the cooled macaroni, tuna, black olives, feta cheese, red onion, and parsley to the bowl.
6. Gently toss everything together until well combined. Tip: Be gentle to keep the tuna and feta from breaking apart too much.
7. Cover and refrigerate for at least 1 hour before serving. Tip: Chilling allows the flavors to meld together beautifully.

Unbelievably creamy with a tangy kick from the feta and lemon, this salad is a crowd-pleaser. Serve it on a bed of greens or with a side of crusty bread for a complete meal.

Tuna Macaroni Salad with Cucumbers and Radishes

Craving something refreshing yet satisfying? This tuna macaroni salad with cucumbers and radishes is your go-to for a quick, delicious meal that’s perfect for any day of the week.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna, drained
• 1 cup cucumber, diced
• 1/2 cup radishes, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook for 8 minutes, or until al dente.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the cooked macaroni, 1 can drained tuna, 1 cup diced cucumber, and 1/2 cup sliced radishes.
5. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Tip: Fresh lemon juice brightens the flavors better than bottled.
6. Pour the dressing over the macaroni mixture and gently toss until everything is evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

You’ll love the crunch of the cucumbers and radishes against the creamy macaroni and tuna. Serve it on a bed of lettuce for an extra fresh touch or as a hearty side at your next barbecue.

Tuna Macaroni Salad with Mustard and Honey Dressing

Very few dishes hit the spot like a creamy, tangy tuna macaroni salad. You’re going to love how the mustard and honey dressing brings everything together.

Ingredients

• 2 cups elbow macaroni
• 1 can (5 oz) tuna in water, drained
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup red onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup sweet pickles, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and honey. Whisk until smooth.
5. Add the drained tuna, red onion, celery, sweet pickles, salt, and black pepper to the bowl. Mix well to combine. Tip: Flake the tuna with a fork for a more uniform texture.
6. Add the cooled macaroni to the bowl and gently fold it into the dressing and tuna mixture until everything is evenly coated. Tip: Let the salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Zesty and refreshing, this tuna macaroni salad has a perfect balance of creamy and crunchy textures. Serve it on a bed of lettuce for a light lunch or alongside grilled meats for a hearty dinner.

Tuna Macaroni Salad with Sun-Dried Tomatoes and Basil

Mmm, imagine a dish that combines the heartiness of pasta with the fresh, vibrant flavors of the Mediterranean. That’s exactly what you get with this tuna macaroni salad, jazzed up with sun-dried tomatoes and basil. Perfect for picnics, potlucks, or just because you deserve something delicious.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (5 oz) tuna in water, drained
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, finely diced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the macaroni and rinse under cold water to cool. Let it drain well.
3. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and black pepper until smooth.
4. Add the cooled macaroni, drained tuna, sun-dried tomatoes, basil, and red onion to the bowl. Gently toss until everything is evenly coated with the dressing. Tip: For the best flavor, let the salad chill in the fridge for at least 1 hour before serving.
5. Give the salad a final toss before serving. Tip: If the salad seems dry, add a little more mayonnaise or a splash of water to loosen it up.

This salad is a delightful mix of creamy, tangy, and slightly sweet flavors, with a satisfying chew from the macaroni and sun-dried tomatoes. Try serving it on a bed of lettuce for an extra crunch or alongside grilled chicken for a more substantial meal.

Tuna Macaroni Salad with Bacon and Ranch Dressing

Unbelievably easy to whip up, this Tuna Macaroni Salad with Bacon and Ranch Dressing is your go-to for a quick, satisfying meal. Perfect for picnics, potlucks, or just because you deserve something delicious.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup ranch dressing
• 1/4 cup mayonnaise
• 1 can (5 oz) tuna, drained
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water to cool. Tip: This stops the cooking process and keeps the pasta firm.
4. In a large bowl, whisk together the ranch dressing, mayonnaise, lemon juice, salt, and black pepper.
5. Add the cooled macaroni, tuna, bacon, cheddar cheese, red onion, and celery to the bowl with the dressing.
6. Gently toss all the ingredients until evenly coated with the dressing. Tip: Use a folding motion to keep the ingredients intact.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Light and creamy with a satisfying crunch from the bacon and celery, this salad is a crowd-pleaser. Serve it on a bed of lettuce for an extra fresh touch or scoop it into halved bell peppers for a fun, edible bowl.

Tuna Macaroni Salad with Grapes and Almonds

Craving something refreshing yet satisfying? This tuna macaroni salad with grapes and almonds is your go-to for a quick lunch or a side dish that’s bursting with flavors and textures.

Ingredients

• 2 cups elbow macaroni
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (5 oz) tuna, drained
• 1 cup red grapes, halved
• 1/2 cup sliced almonds
• 1/4 cup diced red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 2 cups elbow macaroni to the boiling water and cook according to package instructions until al dente, about 8 minutes.
3. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
5. Add the cooled macaroni, 1 can drained tuna, 1 cup halved red grapes, 1/2 cup sliced almonds, 1/4 cup diced red onion, and 2 tbsp chopped fresh parsley to the bowl.
6. Gently toss all the ingredients until evenly coated with the dressing. Tip: Be gentle to keep the grapes and almonds intact for the best texture.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. Tip: Chilling also makes the salad more refreshing.

Delightfully creamy with a crunch from the almonds and a sweet burst from the grapes, this salad is perfect on its own or served atop a bed of greens for an extra fresh twist.

Conclusion

Outstanding variety awaits in these 20 tuna macaroni salad recipes, perfect for any occasion! Whether you’re craving something classic or adventurous, there’s a dish here to delight. We’d love to hear which recipes you try and love—drop a comment below. Don’t forget to share your favorites on Pinterest so others can enjoy these easy, delicious meals too. Happy cooking!

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