Make this macaroni salad with tuna, two kinds of pickles, celery, onions, elbow macaroni and a creamy Dijon dill dressing. We have partnered with Chicken of the Sea to bring you this recipe.
Ingredients for Tuna Macaroni Salad
Tuna: You can use either light or solid white tuna. Light tuna has smaller, flakier pieces, while solid white albacore has larger chunks and a milder flavor. Always choose tuna packed in water and drain it well. Pasta: I love this with macaroni noodles but you can use other small sized pasta shapes that have ridges or are tubular so the dressing can cling to it. Try shells, ditalini, or mini penne. Dressing: Mayonnaise and sour cream create the base for this recipe. You can replace sour cream with plain Greek yogurt if you’d like. Dijon and pickle juice add flavor, you can replace the pickle juice with fresh lemon juice if you’d like. Pickles: I love a combination of both sweet and dill pickles in this recipe, but you can use just one or the other. Celery & Onion: Crisp celery, white or red onion, and bell peppers add texture, crunch, and flavor. For a milder onion flavor, try thinly sliced green onion.
Variations
Light mayo and reduced fat products do work in this recipe but the dressing won’t be as thick. Whole wheat, gluten-free, or plant-based pasta choices will work equally well in this recipe. Sliced radishes, chopped sundried tomatoes, peas, small diced cheddar cheese, chopped hard-boiled eggs, and bacon bits are great additions to a macaroni salad. Use sweet pickle relish or a dill pickle relish.
How to Make Tuna Macaroni Salad
Fresh and creamy tuna macaroni salad is an easy picnic and potluck favorite! Garnish with sliced pickles or chopped fresh parsley or dill.
Storing Leftovers
You can make tuna macaroni salad up to a day ahead to allow the flavors to blend. This macaroni salad can be refrigerated in an airtight container for up to 3 days. Pasta salads do not thaw well, so freezing them is not recommended.
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