Tuna and Macaroni Salad is a simple, fresh-tasting, and budget-friendly recipe we have made over the years in my household. Solid white albacore tuna, al dente macaroni, hard-boiled egg whites, diced red onions, fresh parsley, sliced dill gherkins pickles, mayonnaise, and a hint of freshly squeezed lemon juice make this Summer salad a winning combination for your next cookout.
As a small child, I loved my mom’s Southern-Style Tuna and Macaroni Salad to the point of no return and then back again. Yes, that’s a lot of love. Over the years, I have changed her recipe slightly, and it has become more delicious than ever.
I also love that this recipe is so budget-friendly and seems to hit it off well with our BBQs in the Summer with family and friends. The method has the most simple ingredients you can easily find at any local market you and your family shop at. You can feel at ease when shopping for this recipe; you won’t risk it. If you take a peek, you have 98% of them now.
Ingredients needed to make Tuna and Macaroni Salad
- Twelve ounces of dry macaroni pasta cooked al dente
- Two hard-boiled eggs, whites only diced
- Three cans of solid white albacore tuna drained
- One small red onion diced
- Eight Dill gherkins pickle sliced
- 1/4 of a cup chopped fresh parsley
- One and 1/2 cups mayonnaise
- One teaspoon of wholegrain mustard
- juice of 1 fresh lemon
- Kosher salt to own taste
- Freshly ground black pepper to your taste
Frequently asked questions about Tuna and Macaroni Salad
- How do I keep the mayo from absorbing my pasta after it sits overnight? This usually is very simple to fix by adding a little more mayonnaise before serving if needed. Some say that completely draining the pasta, rinsing, and refrigerating the pasta before adding sauce help. I, however, usually add a little more, and it comes out just fine.
- I have heard you shouldn’t rinse pasta ever. Is that true? No, it is not. You shouldn’t rinse pasta for hot dishes, but always rinse pasta for salads. P pasta should always be rinsed after cooking when used for a cold salad. This serves two purposes. First, it stops the cooking process immediately. Secondly, it keeps the pasta from sticking together.
- How long does this Tuna and Macaroni Salad last in the refrigerator? It will safely stay good for 3-4 days when placed in a tightly sealed container. After the 4th day, it will start declining.
Tuna and Macaroni Salad
- 12 ounces Dry macaroni pasta cooked al dente
- 2 large Hard-boiled eggs whites only diced
- 3 cans Solid white albacore tuna drained
- 1 small Red onion diced
- 8 Baby Dill gherkins pickle sliced
- ½ cup Fresh parsley chopped
- 1½ Cups Mayonnaise
- 1 teaspoon Whole grain mustard
- 2 tablespoons Fresh Lemon Juice
- Kosher salt, to own taste
- Freshly ground black pepper, to own taste
- Cook 12 ounces of dry macaroni noodles according to package directions for al dente method.Meanwhile, in a small saucepan filled with water, cook 2 eggs till hard boiled. Remove the eggs from the pan, let cool. Once the eggs are done cooling off, peel the eggs and dice.
- Drain 3 can of solid white albacore tuna. Dice 1 small red onion. Slice 8 dill gherkins pickles.
- Place diced hardboiled eggs, 3 cans of solid white albacore tuna, diced red onion and dill gherkins pickles in a large glass bowl or a deep serving dish.
- Drain macaroni and rinse lightly in cold water.
- Add macaroni to the rest of the ingredients from above, mayonnaise, whole grain mustard, freshly squeezed lemon juice, kosher salt, and fresh ground black pepper to own taste.
- Combine all ingredients and refrigerate until ready to serve.
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