Classic Tuna Macaroni Salad Recipe
A creamy, satisfying pasta salad with flaky tuna, tender elbow macaroni, tangy dressing, and sweet peas. Perfect for backyard barbecues, picnics, or hearty sides to grilled meats.
- Prep Time: 20
- Cook Time: 10
- Total Time: 90
- Yield: 6 servings
- Category: Dinner
- Method: Mixing
- Cuisine: American
Ingredients
1 lb elbow macaroni
1 (5 oz) can solid white tuna in water, drained
1 cup mayonnaise
1/2 cup milk or buttermilk
1 cup frozen peas, thawed
1 large onion, finely chopped
1/2 cup red bell pepper, diced
1/2 cup dried parsley flakes
1 cup peeled and diced hard-boiled eggs
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and rinse with cold water.
Meanwhile, shred cooked hard-boiled eggs into small pieces.
In a large mixing bowl, combine mayonnaise, milk, and chopped onion. Whisk until smooth.
Add drained elbow macaroni, tuna, peas, red bell pepper, parsley flakes, and shredded eggs to the bowl. Toss gently until thoroughly combined.
Season with salt and pepper. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Chill for up to 2 hours for best texture.
Substitute Greek yogurt for part of the mayonnaise for a lighter version.
Store in an airtight container in the fridge for up to 3 days.
Find it online: https://cookingwithramsay.com/tuna-macaroni-salad-recipe/