Cold Tuna Macaroni Salad Recipe – A Classic Summer Salad
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Cold Tuna Macaroni Salad is classic Summer side dish that is easy to make! This potluck recipe is full of creamy pasta, tuna, and peas.
There is just something about Summertime and cold salads that just go together!
This easy Summer cold salad goes great with BBQ sandwiches like our Slow Cooker Sandwiches or simple sandwiches like fresh off the grill all American hamburgers and hot dogs!
Summer potlucks are the perfect time to enjoy yummy food and to have fun with our friends and family. That’s why homemade classic recipes are always the way to go!
Here are a few quick tips to remember when making this classic salad with macaroni:
CAN I MAKE THE TUNA MACARONI SALAD A FEW HOURS OR A DAY BEFORE?
Yes, it’s better that you do! When cold salads have time to sit and merry flavors together, it makes the taste out of this world!
HOW LONG DO I BOIL THE ELBOW MACARONI?
You will want it to be al dente. Not too done but where the noodles are just in that in-between stage of being a little too firm and just right.
CAN WE EAT TUNA MACARONI SALAD HOT?
You can. We decided to make it hot for dinner one evening. To eat it warm, just serve it as soon as the pasta is done.
You might remember seeing this picture on the internet that features our Cold Tuna Salad. These were the original photos from 2011.
HOW TO MAKE CLASSIC COLD TUNA MACARONI SALAD
Ingredients
3 cups elbow macaroni (measure 3 cups uncooked)
3 hard boiled eggs, peeled and diced
1 1/4 cup Hellman’s mayonnaise
1/3 cup Miracle Whip
3 tbsp Sweet pickle relish
1 cup celery, diced
3 – 12 oz cans of tuna, drained
1 cup frozen peas
1 cup red onion, diced
Salt and pepper to taste
Instructions
Following the directions of the box of macaroni, add salt to your water and bring the required amount of water needed to a boil.
While you are waiting for the water, prep and dice your ingredients.
When the water is at full boil, add in your elbow macaroni and cook until the pasta is al dente. Then drain and cool the pasta.
Place eggs into a pot of water and boil until they are hard boiled. Once they are done, place the eggs into a ice bath and let them cool.
In a large bowl combine all of the ingredients together and mix well.
Transfer to another serving dish and cover it with saran wrap. Put in the fridge for 2 to 4 hours or overnight.
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Cold Tuna Macaroni Salad - A Classic Summer Salad
Ingredients
- 3 cups elbow macaroni measure 3 cups uncooked
- 3 hard boiled eggs peeled and diced
- 1 1/4 cup Hellman's mayonnaise
- 1/3 cup Miracle Whip
- 3 tbsp Sweet pickle relish
- 1 cup celery diced
- 3 - 12 oz cans of tuna drained
- 1 cup frozen peas
- 1 cup red onion diced
- Salt and pepper to taste
Instructions
- Following the directions of the box of macaroni, add salt to your water and bring the required amount of water needed to a boil.
- While you are waiting for the water, prep and dice your ingredients.
- When the water is at full boil, add in your elbow macaroni and cook until the pasta is al dente. Then drain and cool the pasta.
- Place eggs into a pot of water and boil until they are hard boiled. Once they are done, place the eggs into a ice bath and let them cool.
- In a large bowl combine all of the ingredients together and mix well.
- Transfer to another serving dish and cover it with saran wrap. Put in the fridge for 2 to 4 hours or overnight.Â
Nutrition