Old Fashioned Macaroni Salad with Tuna is the perfect summer day lunch or dinner filled with pantry staples that inexpensively feeds a large group! Whip this recipe up in under a half hours time.
Growing up I remember my mom making macaroni and tuna fish salad (also known as tuna macaroni salad or tuna pasta salad depending on the region of the world you live in) 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.
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!
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Ingredients
Here is a list of the ingredients you’ll need to make this easy pantry staple salad.
- Pasta – My family has always used elbow macaroni, but some people use shell pasta for their tuna pasta salad.
- Tuna – I only ever use solid white albacore canned tuna.
- Mayonnaise – I always use the real mayonnaise, not miracle whip as that will completely change the taste of the dish. Of course, this is a preference thing.
- Vegetables – I use a mix of fresh diced red bell pepper and celery.
- Seasonings – Dried Onion Flakes, Dried Parsley, Salt, and Pepper.
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.
Recipe FAQs
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.
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.
Depending on the region where the tuna macaroni salad is made will depend on if you put hard boiled egg in it. My family was from the Northeast of the USA and they do not put it in. People in the south tend to put egg in the salad. It’s a personal preference.
I put two cans of drained tuna fish for every one 16 ounce box of elbow macaroni’s.
Expert Tips & Tricks
Here are a few of my tips and tricks that I’ve learned over the years making cold tuna pasta salad.
- Veggies – I like to add the red bell pepper in the macaroni and tuna salad to give it an additional sweetness and flavor. However, my kids don’t like the red bell pepper. My grandma’s original recipe did not include the red bell pepper. I will make the salad without bell pepper and just add it to my bowl.
- Mayonnaise – I make this recipe using real mayonnaise and not Miracle Whip. Miracle Whip will produce a much different flavor.
- Feed a Large Group – My grandmother had to feed a family of 6 so her original recipe only included one can of tuna fish and only ¼ cup of mayonnaise for an entire box of elbow macaroni. Just know you can reduce the quantities to stretch this dish further.
Pasta Salad Recipes
If you love pasta salad you will love these other easy pasta salad recipes.
- Greek Pasta Salad
- Orzo Pasta Salad
- Arugula Pesto Pasta Salad
- Pesto Tortellini Salad
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.
If you make this tuna macaroni salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Old Fashioned Macaroni Salad with Tuna
Equipment
- Stove Top
- Refrigerator
Ingredients
- 1- 16 oz. Box of Elbow Macaroni
- 2 cans Solid White Albacore Tuna Fish
- ½ cup Mayonnaise or more if desired
- ¼ cup Red Bell Pepper
- 2 Celery Sticks diced
- 1 tablespoon Dried Onion Flakes
- 1 tablespoon 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.
Notes
- Veggies – I like to add the red bell pepper in the macaroni and tuna salad to give it an additional sweetness and flavor. However, my kids don’t like the red bell pepper. My grandma’s original recipe did not include the red bell pepper.
- Mayonnaise – I make this recipe using real mayonnaise and not Miracle Whip. Miracle Whip will produce a much different flavor.
Lori
This is exactly the recipe my family used. I looked for this recipe but could never find it. I wanted to know the exact proportions. I do add chopped carrots to mine. Thank you. Finally the original recipe that I grew up with and loved!
Katie
Lori–so happy to read this. I love the idea of adding chopped carrots. I like to add diced red bell pepper to the salad.
Kathleen
This is also MY grandmother’s recipe. Going to make it today (sans red peppers) since the temps are supposed to reach 103 degrees! P.S. I live in snowy Massachusetts, so that’s really, really hot for us!
Katie
Hi! Yes, it’s definitely a passed down family recipe. My mom started adding the red bell pepper years ago. We are the only ones who like it like that, so we tend to chop and add the red pepper to our bowls only. Hope you stay cool (and belly’s full)!
Angie
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!
Miz Helen
Hi Katie,
What a great dish, I would really like this. Thank you for sharing and have a wonderful week!
Krystal
I love macaroni salad, and I might add that your pictures look fantastic! Way to go on food styling!!
Anngela
I LOVE macaroni and tuna fish–yum!! 🙂