Description
A classic Tuna Macaroni Salad that combines tender elbow macaroni with a creamy mayonnaise-based dressing, sweet pickle relish, tuna, hard-boiled eggs, shallots, and peas. It’s a refreshing, protein-packed dish perfect for picnics, potlucks, or a hearty side, with a bright touch of lemon juice to balance the flavors.
Ingredients
Scale
Pasta
- 16 ounce box elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 tablespoon celery seed (more or less, to taste)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh squeezed lemon juice
Main Mix-ins
- 3 (5 ounce) cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup frozen peas, thawed
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Dressing: In a separate large bowl, whisk together the mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh squeezed lemon juice until well combined. This creamy base is the key to the salad’s signature flavor.
- Add Tuna: Gently fold the drained tuna into the dressing mixture, breaking it up slightly but leaving some larger pieces for texture.
- Combine Pasta and Tuna Dressing: Add the cooled, drained macaroni to the bowl with the tuna and dressing. Toss to evenly coat the pasta.
- Add Remaining Ingredients: Add the chopped hard-boiled eggs, diced shallot, and thawed frozen peas. Gently stir until all ingredients are fully incorporated, being careful not to break up the eggs too much.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Chilling helps the flavors meld for the best taste.
- Serve: Give the salad a quick stir before serving. Enjoy it cold, either as a main dish or a hearty side!
Notes
- To make hard-boiled eggs, place eggs in a pot, cover with water, bring to a boil, then remove from heat and cover for 12 minutes before cooling in ice water.
- Adjust celery seed quantity to taste; it adds a subtle aromatic flavor.
- Use mayonnaise with a flavor profile you enjoy, such as classic or light mayo.
- For added texture, you can optionally add chopped celery or bell pepper.
- Ensure pasta is well drained and cooled to prevent the salad from becoming soggy.
- Salad can be made a day ahead for enhanced flavor.
