Description
This Tuna Macaroni Salad is a classic, easy-to-make dish that’s perfect for picnics, barbecues, or a quick weeknight dinner. With tender macaroni, flaky tuna, and a creamy dressing, it’s a satisfying and refreshing side or main dish. A crowd-pleaser for any occasion.
Ingredients
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2 cups elbow macaroni (uncooked)
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1 can (5 oz) tuna, drained and flaked
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1/2 cup mayonnaise
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1/4 cup sour cream
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1 tbsp Dijon mustard
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1 tbsp lemon juice
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper to taste
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1/4 cup chopped celery
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1/4 cup chopped red onion
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1/4 cup chopped pickles (optional)
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1/4 cup chopped bell pepper (optional)
Instructions
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Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions (usually about 8-10 minutes). Drain and rinse with cold water to cool the pasta.
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Prepare the dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
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Combine the salad: Add the cooked macaroni, tuna, celery, red onion, pickles, and bell pepper (if using) to the bowl with the dressing. Stir gently until everything is well coated.
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Chill and serve: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
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Serve: Serve chilled as a side dish or light meal.
Notes
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Add-ins: Feel free to add extras like hard-boiled eggs, peas, or olives to customize your salad.
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Make-ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
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Creamier version: For an extra creamy texture, add more mayonnaise or sour cream as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 15mg