Classic Tuna Macaroni Salad

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This tuna macaroni salad is creamy, crunchy, and satisfying, with plenty of tuna and a simple mix of bell pepper, celery, and red onion. It is easy to make with everyday ingredients, and it is just as welcome at a summer cookout as it is for a quick lunch or light supper.

The dressing is simple mayonnaise, which lets the tuna and vegetables stand out without making the salad overly complicated. A short chill gives the flavors time to blend, and the macaroni absorbs just enough of the dressing to become flavorful and tender. Serve it cold on its own, with sliced tomatoes, or alongside sandwiches, grilled meat, or other picnic favorites.

What I Love About This Salad

• Old-fashioned goodness. The first time I had this macaroni salad combination was when I was around 12 years old, visiting an Aunt in Connecticut. It’s one of those fond vacation memories, and I’ve been recreating the salad ever since.
• Simple ingredients. It couldn’t be much easier: a can of tuna, jarred mayonnaise, and a few chopped fresh veggies. Season as you like with salt and pepper, and that’s all there is to it.
• Plenty of texture. Celery, bell pepper, and red onion add fresh crunch and keep the salad from feeling too soft or bland.
• Easy to customize. So many possibilities! Add sweet relish, pickles, boiled eggs, herbs, olives, or cooked green peas.
• Make-ahead convenience. An hour or two in the fridge lets the flavors blend, making this a handy salad for picnics, lunches, potlucks, or warm-weather meals.

Ingredient Notes

• Tuna: Any canned tuna is fine. You’ll find tuna comes in a variety of sizes, from 3-ounce cans or pouches to standard 5-ounce cans. Go lighter on the tuna if it’s a side dish with other proteins, or add more for a warm-weather main dish.
• Macaroni: Cook the macaroni just until al dente so it holds its shape after chilling. Rinse it with cold water and make sure it’s well drained before adding mayonnaise.
• Bell pepper: Green bell pepper is sharper, while red and orange tend to be sweeter. A combination of the two adds both color and flavor.
• Celery: Finely chopped celery adds balance to the creamy dressing and a fresh crunch.
• Red onion: Chop the onion finely so it’s distributed throughout the salad. Easy to customize. For a milder onion flavor, rinse the chopped onion under cold water, drain well, and pat dry with a paper towel.

How to Make the Salad

1. Cook the macaroni according to the package instructions until al dente. Taste it to make sure it’s done. It should have slight resistance, but should not be too firm or too soft.
2. Drain the macaroni in a colander and run cold water over it to cool it quickly. Let the pasta drain thoroughly, then transfer it to a large bowl.
3. Add the smaller amount (2/3 cup) of mayonnaise at first, along with the chopped vegetables. Stir to mix and season with salt and pepper to taste. Add more mayonnaise if needed for creaminess.
4. Cover the bowl and refrigerate the salad until serving time.

Recipe Variations

• Add relish or pickles. Use a few tablespoons of chopped dill pickles, sweet pickles, or sweet relish for a brighter, tangier flavor.
• Add sour cream. Replace about 1/4 cup of the mayonnaise with sour cream to mellow the dressing and give it a slightly tangier, lighter flavor.
• Add hard-boiled eggs. Fold in 2 chopped hard-boiled eggs for an old-fashioned Southern-style tuna macaroni salad.
• Add fresh herbs. such as dill, parsley, or chives. Start with 1 to 2 tablespoons, chopped.
• Use different pasta shapes. Small shells, ditalini, or rotini can replace the elbow macaroni.
• Add lemon. A teaspoon or two of lemon juice can freshen the dressing, especially if the tuna is packed in oil.

How to Store Tuna Macaroni Salad and Safety Tips

• Refrigerate. Store tuna macaroni salad in an airtight container in the fridge for up to 3 to 4 days. For the best texture and vegetable crunch, it is best within the first 1 to 2 days. Stir it before serving and add a spoonful of mayonnaise if the macaroni has absorbed some of the dressing.
• Safe Serving. When serving the salad outdoors, keep it at 40°F or below in a well-chilled cooler or place the serving bowl over a larger bowl of ice, or nestle it in a larger bowl of crushed ice. Whether outdoors or indoors, do not leave the salad unrefrigerated for more than 2 hours, or no more than 1 hour when the temperature is above 90°F. Discard salad that has remained out beyond those limits rather than returning it to the refrigerator.