This Tuna Macaroni Salad Recipe is creamy, flavorful, and packed with noodles, tuna, veggies, and a secret ingredient that makes the dressing pop.
author’s note
My Mom’s Famous Tuna Macaroni Salad (Upgraded!)
This salad is one of my all-time favorite creamy pasta salads. I’ve taken my mom’s “famous” macaroni tuna salad and tweaked it over the years until it’s just how we like it. And I couldn’t be more excited about the results!
It’s creamy, packed with flavor, and loaded with texture. I’m fully convinced it’s the best tuna macaroni salad out there.
Tuna Macaroni Salad “Secret” Upgrades
- Creamy Caesar dressing in place of plain mayo gives salty Parmesan, garlic, and anchovy notes with zero extra chopping.
- Tuna packed in olive oil adds richness you can taste in every bite. Water-packed works, but drizzle in a spoonful of olive oil if that is what you have.
- Bread and butter pickles offer sweet-tangy crunch that wakes up the whole dish.
How To Make Tuna Macaroni Salad Recipe
- Cook pasta: Boil elbows in well-salted water until tender. In the last minute, toss in frozen peas; drain and rinse cool.
- Make dressing: Whisk Caesar, mayo, pickle juice, and a squeeze of lemon.
- Toss and chill: Fold pasta, two cans drained tuna, pickles, celery, minced red onion, and sweet pepper into dressing. Chill 1 hour.
- Finish: Stir in more dressing if the noodles absorbed too much. Taste for salt and pepper.
Storage
- It’s best enjoyed the day it’s made. For storage up to 3-5 days, store all the components separately.
More Delicious Salad Recipes:
Tuna Macaroni Salad Recipe
Equipment
Ingredients
- 1-3/4 cups uncooked elbow macaroni 3-1/2 cups cooked
- 1 cup frozen peas
- 2 (5-ounce) cans tuna preferably in olive oil
- 1/3 cup Caesar salad dressing see note 1
- 3/4 cup mayo
- 3/4 cup sour cream I use fat-free
- Salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 cup bread and butter pickles
- 1/2 cup red bell pepper 1/2 of a pepper
- 1/2 cup celery 2 stalks
- 1 cup matchstick carrots
- 1/2 cup diced sweet onion or red onion, see note 2
Instructions
- Prepare the macaroni according to package directions. (Don’t cook all the pasta; only use 1 and 3/4 cups.) Generously salt the water (I add 1 teaspoon to every 4 cups of water), or the whole salad will taste under-seasoned. Add frozen peas with the pasta for the last minute of boiling. Drain pasta and peas, rinse under cold water, let cool, and let dry.
- Meanwhile, in a medium bowl, combine all dressing ingredients: Caesar salad dressing, mayo, sour cream, salt and pepper to taste, (I add 1/2 teaspoon salt and 1/4 teaspoon pepper), and garlic powder.
- Measure veggies after dicing: dice pickles, bell pepper, celery, onion, and carrots (or use matchstick carrots).
- Add pasta and peas to a large bowl. Top with all salad veggie toppings and the thoroughly drained tuna. Add dressing and gently mix everything to combine. Stir until ingredients are well coated, then taste and season again. I usually add another 1/4 teaspoon salt, but it depends on how salty the Caesar salad dressing is.
- Store in the fridge until serving (best served when the salad has been chilled about 20–30 minutes). Re-mix after chilling and enjoy. Salad best enjoyed within 2–4 hours of being made.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Easy Swaps And Extras
- Lighten it up with Greek yogurt in place of the sour cream in the dressing.
- Out of peas? Sub corn or finely chopped broccoli.
- Add diced hard-boiled egg or shredded cheddar for extra protein.
Tuna Macaroni Salad Recipe FAQs
Macaroni keeps soaking up the dressing, so either eat the salad soon after making it or add the dressing a little at a time, mixing in more if needed. Keeping the salad cold in a sealed container also helps slow this down.
Store it in an airtight container in the fridge. If it starts to dry out, stir in a bit of leftover dressing or a splash of milk to bring back the creaminess.
Is this really good on top of lettuce like your photo shows? If so, what type of lettuce do you recommend? Thx!
The lettuce isn’t necessary; more just for photographic effect to help the salad show up better (it’s very white haha!)
Just made this-delicious! Also great with shrimp!
So happy to hear you enjoyed it! Thanks for the comment 🙂