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Tuna Macaroni Salad

This is stuff I always have at home and it's perfect for when you need to bring something to a potluck. The trick is adding the peas right at the end of cooking the pasta so they stay bright green but aren't crunchy.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Ingredients

~6 servings

  • 3/4 lb elbow pasta
  • 1 cup frozen peas
  • 1/2 cup red onion diced
  • 2 celery ribs chopped
  • 3 hard boiled eggs chopped
  • 2 Tbsp sweet pickle relish
  • 1 can tuna 12 oz, drained
  • 1 cup mayonnaise
  • Salt and pepper to taste

Instructions

  • Boil pasta and peas together in salted water until pasta is cooked.
  • Drain and rinse pasta and peas with cold water.
  • Transfer to large mixing bowl.
  • Add diced onion, chopped celery, chopped eggs, and pickle relish.
  • Break up tuna and mix in with mayonnaise.
  • Stir until everything is well coated.
  • Season with salt and pepper to taste.
  • Chill for at least an hour before serving.

Notes

Salad tastes better after flavors meld in refrigerator. Can be stored up to 1 day.
Tried this recipe?Leave a comment below & let me know!