Tuna Macaroni Salad Recipe

Name: Tuna Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked macaroni noodles; 2 (6 ounce) cans tuna, drained (can use 3 cans); 4 -5 green onions, chopped or 1 onion, finely chopped; 1 small green bell pepper, seeded and chopped; 1 stalk celery, finely diced; 1 1/2 cups chopped sweet pickles (can use more or less, do not squeeze out any juice from the pickles); 1 cup mayonnaise (I use half of each) or 1 cup salad dressing (I use half of each); 1/2 cup sour cream; 2 tablespoons sweet pickle relish (optional or to taste); 1 tablespoon garlic powder (yes 1 tablespoon or even 1-1/2 tablespoons!); 1 -2 tablespoon prepared yellow mustard; 1 teaspoon seasoning salt (or to taste, or use white salt); fresh ground black pepper (to taste); 1/2 teaspoon paprika; 3 -4 hard-boiled eggs (quartered) (optional)

Servings: persons

2 cups uncooked macaroni noodles
2 (6 ounce) cans tuna, drained (can use 3 cans)
4 -5 green onions, chopped or 1 onion, finely chopped
1 small green bell pepper, seeded and chopped
1 stalk celery, finely diced
1 1/2 cups chopped sweet pickles (can use more or less, do not squeeze out any juice from the pickles)
1 cup mayonnaise (I use half of each) or 1 cup salad dressing (I use half of each)
1/2 cup sour cream
2 tablespoons sweet pickle relish (optional or to taste)
1 tablespoon garlic powder (yes 1 tablespoon or even 1-1/2 tablespoons!)
1 -2 tablespoon prepared yellow mustard
1 teaspoon seasoning salt (or to taste, or use white salt)
fresh ground black pepper (to taste)
1/2 teaspoon paprika
3 -4 hard-boiled eggs (quartered) (optional)

1
Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
2
Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
3
In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
4
Season with black pepper to taste.
5
Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
6
Cover and chill at least 3 hours before serving (the longer chilling time the better!).

1149

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups uncooked macaroni noodles, 2 (6 ounce) cans tuna, drained (can use 3 cans), 4 -5 green onions, chopped or 1 onion, finely chopped, 1 small green bell pepper, seeded and chopped, and more.

Yes, Tuna Macaroni Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna Macaroni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions