Tuna Macaroni Salad: classic make-ahead recipe with hard-boiled eggs, diced celery, onions, fresh herbs and plenty of tuna in every bite. Perfect for picnics, potlucks and weeknight meals.
This classic Tuna Macaroni Salad is an easy recipe with simple ingredients. The classic flavor may take you back to childhood in the best possible way.
Tender pasta, hard boiled eggs, celery and onions, fresh herbs and no shortage of flaky tuna fish. It’s ideal for a summer picnic and parties all season long (think make-ahead).
Tuna Macaroni Salad Ingredients:
Full recipe ingredients and amounts in the printable recipe card below:
- elbow macaroni or other short pasta: it’s not pasta salad without it
- tuna: the star of the show
- hard boiled eggs: add flavor and go well with tuna
- celery and red onion: add taste and texture
- mayonnaise: the glue that holds this salad together
- dill: because fresh herbs elevate any dish
Why I love this recipe:
- basic ingredients from the grocery store
- a cold pasta salad loaded with delicious flavor
- easy side dish that goes with almost anything
- makes the ideal lunch on a hot day
Mistakes to avoid making pasta salad:
- Not using the right shaped pasta (any short pasta is good for tuna macaroni salad)
- Recommend canned tuna in water. Tuna in oil changes flavor and consistency of the salad.
- Overcooking the pasta. Cook just to al dente.
- Under (or over seasoning). If the taste isn’t quite right, it probably needs a bit more salt.
- Chilling the pasta before adding other ingredients. Cool just to room temp then dress the salad starting with mayonnaise.
Can Tuna Macaroni Salad be made ahead of time?
Yes – it can be made 24 hours ahead of time – and in my opinion, tastes better because the flavors improve in the fridge a couple of hours up to overnight.
How to make Tuna Macaroni Salad:
Get a pot of boiling going, season it generously with salt and cook macaroni per package directions. Drain and rinse then transfer to a large bowl.
Hard boil eggs. Cool, peel and dice.
Add drained tuna, hard boiled eggs, mayonnaise, celery, onion and dill to the macaroni. Season lightly with salt and black pepper.
Blend well then taste and add any additional salt, pepper and mayonnaise to your preference. Cover and refrigerate at least an hour (2 for better flavor) up to overnight.
How long does Tuna Macaroni Salad last the fridge?
Tuna Salad will last in the fridge up to 3 days stored in an airtight container or covered in plastic wrap. Give it a good stir and add a little more mayonnaise as needed.
Subs and variations to this recipe (+ how Martha Stewart makes hers):
You can also add to this recipe:
- avocado
- jalapeno
- red pepper or green bell peppers
- any kind of raw onion works
- radishes
- green peas
- crushed potato chips (just before serving so they stay crisp)
- miracle whip – only if that’s what you normally buy. I’m a mayonnaise girl.
Martha Stewart makes hers with the usual suspects: tuna, macaroni, mayonnaise diced onion and celery plus:
- basil
- lemon juice
Paula Deen puts pickle relish and chives in hers.
What to eat with Tuna Macaroni Salad:
This is the perfect side dish with everything from grilled hot dogs and hamburgers to
Grilled Barbecue Chicken
Slow Cooker BBQ Pulled Pork
More popular pasta salad recipes:
In addition to this tuna macaroni salad recipe, readers also love:
Mexican Street Corn Pasta Salad
Though not a pasta salad, this deviled egg potato salad with crispy bacon is another family favorite.
Enjoy!
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Tuna Macaroni Salad
Ingredients
- 8 ounces macaroni or other short pasta cooked to al dente
- 2 5-ounce cans of tuna well drained
- 2 large eggs hardboiled, peeled and diced
- 1/2 cup mayonnaise or more to taste
- ½ cup chopped celery
- ¼ cup onion
- 1 ½ teaspoons fresh dill can use same amount of dry
- salt and black pepper to taste
Instructions
- Boil water in a large pot. Generously season with salt and cook pasta per package directions. Drain and rinse then transfer to a large bowl.
- Hard boil eggs. Cool, peel and dice.
- Add drained tuna, hard boiled eggs, mayonnaise, celery, onion and dill to the bowl with the macaroni. Season lightly with salt and black pepper.
- Blend thoroughly then taste and add any additional salt, pepper and mayonnaise to your preference. Cover and refrigerate at least an hour (2 for better flavor) up to overnight.
Notes
- avocado
- jalapeno
- red pepper or green bell peppers
- any kind of raw onion works
- radishes
- green peas
- crushed potato chips (just before serving so they stay crisp)
- miracle whip - only if that's what you normally buy. I'm a mayonnaise girl!
WOW! This sounds so delicious, plus being easy and quick. Your recipes make my meal planning easier. Pinned. Thanks for sharing. I truly appreciate your work. Happy weekend my friend.
Good Monday morning, Mary! Always happy to help – your kind words make my day, friend. Thank you! By the way ~ I had another reader mention she put her leftover Tuna Macaroni Salad on a bed of lettuce with sliced tomatoes for lunch the next day. I need to try this – doesn’t it sound delicious? Enjoy the day!
Sounds really delicious! Can’t wait to try it. Would have been good to bring to J & J’s!!
Hi Marsha ~ thanks so much! You’re right ~ it would have been a good salad for movie night ~ always hard to decide what to bring with all that good food! J & J will definitely be missed. Take care.
classic recipe that’s always a hit!