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Macaroni Tuna Salad

Macaroni Tuna Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 45 m
Sally Rogers

Sally Rogers

This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
  2. In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
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Reviews

Chellie
31

Chellie

7/9/2010

I adapted it for California style. i used the entire 16 oz bag of small shells 1 can of black olives 5 cans of tuna, in water drained whole dill pickles in my quick chopper..just thru them in sweet relish Giuliano jalapeno spread (its really a jalapeno relish) this is delish on everything fresh ground pepper hot chili flakes lots of mayo and juice of any of your relishes to thin it out i uses 2 red onions chopped shredded carrots for color lots of celery put all the chopped, mayo, tuna, etc in a chilled bowl and blend together, just everything. rinse the pasta in cold water to chill and dump in and mix and mix taste and taste. let the flavors blend and fuse overnight. you can sub small cooked shrimp for the tuna too sometimes i put small chunks of pepper jack cheese. This is the bomb!

curlietop
25

curlietop

6/3/2010

very tasty macaroni salad. Only thing I did different was add a 1 tbs sugar and 1 tbs dill pickle juice.

Sally Rogers
22

Sally Rogers

7/9/2010

This is from the author of the recipe, I think that maybe 1 and 1/2 cups to 2 cups of mayonnaise may be enough, depending on how you like it.

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