Ingredients
Scale
- 1 (12 ounce) package elbow macaroni
- 2 (5 ounce) cans tuna, drained and flaked
- 1 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook macaroni according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked macaroni, drained tuna, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, salt, and pepper.
- Pour the dressing over the macaroni mixture and stir until everything is well combined.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- For extra flavor, add a pinch of paprika or a dash of hot sauce to the dressing.
- You can substitute red onion with green onions for a milder flavor.
- This salad is best served chilled.
- Store leftover tuna macaroni salad in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg