Tuna Macaroni Salad
This favorite creamy Tuna Macaroni Salad is made with tender elbow macaroni, olive-oil-packed tuna, fresh veggies, and a creamy dressing with a secret ingredient that takes the flavor to the next level!
Servings: 8 Servings
Cost: $6.32
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.
Notes
Note 1: My personal favorite Caesar dressing is Marzetti’s Simply Caesar dressing (typically in the refrigerated produce section of the grocery store).
Note 2: Use a shallot for less-intense onion flavor or soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before using in this salad.
Storage: This salad is best enjoyed the day it’s made. You can store all components separately up to 3–5 days.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 27.9g | Protein: 16.4g | Fat: 28g | Cholesterol: 38.1mg | Sodium: 406mg | Fiber: 3.6g | Sugar: 6.3g