Description

Grandma’s Tuna Macaroni Salad is a comforting and classic cold pasta salad that’s perfect for family gatherings or a hearty lunch. It features tender elbow macaroni, protein-rich tuna, crunchy vegetables, and a creamy mayonnaise dressing enhanced with sweet pickle relish and shredded cheddar cheese. This chilled salad melds fresh flavors with satisfying textures, making it a timeless comfort food favorite.

Ingredients

Scale

Salad Ingredients

3 cups elbow macaroni (uncooked) (Can be replaced with any preferred pasta such as penne or rotini)
½ red onion, chopped (Shallots can be substituted for a milder flavor)
3 cups green peas, frozen and thawed (fresh peas can be used when in season)
3-4 stalks celery, chopped (green bell pepper is a tasty substitute)
1 large can tuna, drained (light tuna preferred to reduce mercury intake or substitute with chicken)
1 cup mayonnaise (can be swapped with Greek yogurt for a lighter version)
5 oz shredded cheddar cheese (any melty cheese can be used)
Salt and pepper to taste
Sweet pickle relish (can substitute with dill relish for a sharper taste)
Chopped bell peppers (optional, for extra crunch and brightness)
Finely chopped cucumbers (optional, for a refreshing twist)
Olives and feta cheese (optional, adds a Mediterranean flair)
Greek yogurt (optional, for added creaminess and a healthy option)

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Instructions

Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-9 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down.
Combine ingredients: In a large mixing bowl, add the drained and cooled macaroni along with sweet pickle relish, chopped red onion, thawed green peas, chopped celery, drained tuna, mayonnaise, and shredded cheddar cheese.
Mix thoroughly: Gently stir all the ingredients together until the macaroni and vegetables are evenly coated with the mayonnaise dressing.
Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for 1 to 2 hours. This resting time allows the flavors to meld beautifully.
Optional garnish: Before serving, garnish with fresh parsley or sprinkle paprika for added color and a slight smoky note.

Notes

Use light tuna to minimize mercury intake or substitute with cooked chicken for a variation.
Greek yogurt can replace mayonnaise for a healthier, lower-fat dressing.
Fresh peas can be used in place of frozen when in season for a sweeter taste.
Feel free to customize with additional vegetables like bell peppers, cucumbers, olives, or feta cheese for extra flavor and texture.
Refrigerating the salad improves flavor integration but it can be served immediately if needed.