Macaroni and Tuna Fish Salad is the perfect summer day lunch or dinner filled with pantry staples that inexpensively feeds a large group!
Growing up I remember my mom making macaroni and tuna fish salad on a hot summers day. This was a seasonal dish in our house that was typically made on Good Friday, throughout the summer, and the last batch would be made for Labor Day weekend. This is the way her mother did it, and it’s the tradition she kept upon my grandmother’s passing.
In this post I’m excited to share with you everything you need to know to make this tuna salad with pasta.
The mac and tuna salad (the nickname I gave it many years ago) is accompanied by salty plain potato chips. When I was younger I would use the potato chips as a substitute for silverware, scooping macaroni, vegetables, and tuna onto each chip. My son now does the same exact thing and I absolutely love that the tradition of this hearty warm-weather salad continues!
Ingredients
Here is a list of the ingredients you’ll need to make this easy pantry staple salad.
- Elbow Macaroni
- Solid White Albacore Tuna
- Mayonnaise
- Red Bell Pepper
- Celery
- Dried Onion Flakes
- Dried Parsley
- Salt
- Pepper
If you don’t like celery or bell pepper or maybe you don’t have it on hand you can leave it out of the salad.
If you like a very wet salad double the amount of mayonnaise in the salad.
My grandmother had to feed a family of 6 so her original recipe only included one can of tuna fish and only 1/4 cup of mayonnaise for an entire box of elbow macaroni. Just know you can reduce the quantities to stretch this dish further.
Directions
- First, you’ll want to boil elbow macaroni according to the box directions. Drain and rinse in cold water and set to the side.
- In a large storage container, add drained tuna fish, mayonnaise, diced bell pepper, celery, onion flakes, parsley, salt and pepper and mix well.
- Then slowly add in cooked elbow macaroni mixing mayonnaise mixture until well incorporated. Once all the macaroni has been mixed together, place the container in the refrigerator to chill for at least 2 hours.
- This recipe tastes best when served cold. I always accompany it with salty plain potato chips.
How long is tuna macaroni salad good for
For those who might be wondering how long tuna macaroni salad is good for? I always suggest like any food that you should store it in an air tight container for 3-5 days in the refrigerator. After that the freshness and quality goes down plus it could be unsafe to eat.
Dairy Free
Believe it or not this macaroni and tuna fish salad recipe is dairy free! Mayonnaise is a dairy free condiment and perfect for those who can not consume dairy.
To this day, when I make my mama’s macaroni and tuna fish salad I think of my grandma and my own mama, bite by bite. I’m so happy it’s a food family tradition I can continue with my own family.
Macaroni and Tuna Fish Salad
Ingredients
- 1 16 oz. Box of Elbow Macaroni
- 2 cans Solid White Albacore Tuna Fish
- 1/2 cup Mayonnaise or more if desired
- 1/4 cup Red Bell Pepper
- 2 Celery Sticks diced
- 1 tbsp Dried Onion Flakes
- 1 tbsp Dried Parsley Flakes
- Salt & Pepper to taste
Instructions
- Boil elbow macaroni according to the box directions. Drain and rinse in cold water, set aside.
- In a large storage container, add drained tuna fish, mayonnaise, diced bell pepper, celery, onion flakes, parsley, salt and pepper and mix well.
- Then slowly add in cooked elbow macaroni mixing mayonnaise mixture until well incorporated. Once all the macaroni has been mixed together, place container in refrigerator and chill for at least 2 hours. Serve cold with salty plain potato chips and enjoy.
Nutrition
I made this for dinner yesterday – it was a great quick meal after yardwork, and we had plenty for lunch today as well. Thanks for sharing!
Hi Katie,
What a great dish, I would really like this. Thank you for sharing and have a wonderful week!
I love macaroni salad, and I might add that your pictures look fantastic! Way to go on food styling!!
I LOVE macaroni and tuna fish–yum!! 🙂