Cold Tuna Macaroni Salad Recipe

A cold tuna and pasta salad with tuna, pasta, tomatoes, and peas.

Cold Tuna Macaroni Salad Recipe

Enjoy a quick easy cold tuna salad with pasta for a quick dinner. Bring along to a pot luck, parties, summer celebrations.

Course Main Course

Cuisine American

Keyword cold tuna salad with pasta, tuna macaroni salad, tuna pasta salad

Prep Time 10

Cook Time 12

refrigeration time 30

Total Time 52

Servings servings

Calories 407kcal

Author Eileen Kelly

Equipment

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Large Stockpot
Cutting Board
Knives
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Wooden Spoon

Ingredients

1 pound small pasta noodles macaroni or small shells are the best
2 (5) ounce cans, solid white tuna in water drained
1 cup grape tomatoes sliced in half
1 cup peas, defrosted Note 1
1 small red onion peeled and diced
½ cup diced celery about 3 stalks of celery

Dressing

¾ cup mayonnaise low-fat mayonnaise can be used
½ cup sour cream low-fat sour cream can be used
1½ Tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried dill
¼ teaspoon celery salt
fresh dill optional garnish
fresh lemon juice optional garnish

Instructions

Cook the macaroni according to the directions on the box. Die up the other ingredients while the pasta cooks.
In a large mixing bowl add the cooked macaroni, drained tuna fish, sliced grape tomatoes, peas, diced red onions, and celery. Set aside.
To make the dressing, in a medium-sized mixing bowl, whisk together the remaining ingredients, mayonnaise, sour cream, red wine vinegar, Dijon mustard, salt, black pepper, dried dill, and celery salt. Taste the salad for seasoning, if needed adjust any seasonings.
Pour the dressing over the macaroni and combine well. For best results, cover with plastic wrap, refrigerate to combine flavors for at least 30 minutes up to overnight.
To serve, optional, garnish with chopped fresh dill and a squeeze of lemon juice before serving.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: We use frozen peas and run cold water of the peas to defrost them before adding to the salad.

Note 2: This recipe serves 6 for the main course or 8 as a side dish.

Storage and make ahead: This can be made one day ahead and stored in a covered, airtight container in the refrigerator.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition