Tuna Macaroni Salad
320kcal
Ingredients
Pasta
- 2 cups elbow macaroni uncooked
Tuna Salad Base
- 1 can tuna drained
- 1/2 cup mayonnaise preferably full-fat for creaminess
- 1 tablespoon Dijon mustard adds tanginess
- 1 tablespoon lemon juice freshly squeezed
Vegetables
- 1 cup celery finely diced
- 1/2 cup red onion finely diced
- 1/2 cup sweet pickle relish or chopped pickles
- 1 cup peas frozen and thawed
Seasoning
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon paprika for garnish
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. This helps flavor the pasta as it cooks.
- Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.
Prepare the Tuna Salad Base
- In a large mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Mix well until smooth.
- Taste the mixture and adjust seasoning if necessary, adding salt and pepper to your preference.
Combine Ingredients
- Add the cooled macaroni to the tuna salad base. Stir gently to combine, ensuring the pasta is well coated.
- Fold in the diced celery, red onion, sweet pickle relish, and peas. This adds crunch and sweetness to the salad.
Chill and Serve
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the salad a good stir and sprinkle with paprika for garnish. Serve chilled.
Nutrition
Serving1servingCalories320kcalCarbohydrates35gProtein18gFat14gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat8gCholesterol30mgSodium600mgPotassium300mgFiber2gSugar3gVitamin A500IUVitamin C5mgCalcium30mgIron1mg
Notes
This salad can be made a day in advance and stored in the refrigerator. It tastes even better after the flavors have had time to develop.