Cold Tuna Macaroni Salad
This Tuna Macaroni Salad is a creamy, protein-packed favorite that’s both nostalgic and filling. Tender elbow noodles are mixed with tuna, eggs, crisp vegetables, and a tangy mayonnaise-mustard dressing. It’s hearty, refreshing, and perfect served cold.
Ingredients
- Elbow macaroni, cooked and cooled
- Drained canned tuna
- Hard-boiled eggs (some chopped for the salad, some sliced for garnish)
- Finely chopped celery
- Finely chopped onions
- Mayonnaise
- Yellow mustard
- Seasoning salt
- Black pepper
- Dill relish (optional, for added tang)
- Paprika (for garnish)
Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely before mixing.
- Make the Dressing: In a large bowl, combine mayonnaise, yellow mustard, seasoning salt, and black pepper. Stir until well blended.
- Combine Everything: Add the cooled pasta, tuna, chopped hard-boiled eggs, celery, and onion. Mix until everything is evenly coated with the dressing.
- Add Dill Relish: For extra flavor, mix in a spoonful of dill relish — it brightens the salad and complements the tuna perfectly.
- Chill and Garnish: Spoon the salad into a serving bowl, top with sliced hard-boiled eggs, and sprinkle with paprika. Cover and refrigerate overnight for best flavor.
