Classic Tuna Macaroni Salad
A comforting and classic American side dish featuring tender elbow macaroni, flaky tuna, and crisp vegetables in a creamy, tangy dressing. This simple salad is easy to assemble and perfect for picnics, potlucks, or a quick lunch.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 510 kcal
Allergen information: may contain celery, eggs, fish, gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 350 gelbow macaroni
- 100 gcelery, diced
- 75 gsharp cheddar cheese, diced into small cubes
- 1 tbspyellow onion, finely minced
- 140 gcanned tuna, in water or oil, drained and flaked
- 60 ggreen bell pepper, diced
dressing
- 180 mlmayonnaise
- 60 mlapple cider vinegar
- 60 mlwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large pot · spatula · colander · cutting board · knife · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
- 2
Add the elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes.
About 10 min
Cook’s note: Cooking the pasta al dente prevents it from becoming mushy in the finished salad.
- 3
Drain the macaroni in a colander and rinse thoroughly under cold running water to cool it down completely.
About 2 min
Cook’s note: Rinsing stops the cooking process and removes excess starch, keeping the salad from getting gummy.
- 4
Shake the colander well to remove all excess water, then set aside.
About 1 min
- 5
While the pasta cooks, prepare the vegetables and cheese as described in the ingredient list.
- 6
In a small bowl, whisk together the mayonnaise, apple cider vinegar, water, salt, and black pepper to create the dressing.
About 2 min
Cook’s note: Making the dressing separately ensures it's smooth and evenly seasoned before you add it to the salad.
- 7
In a large mixing bowl, combine the cooked and cooled macaroni, diced celery, cheddar cheese, minced onion, flaked tuna, and diced green bell pepper.
About 3 min
- 8
Pour the prepared dressing over the macaroni mixture.
About 1 min
- 9
Gently fold all the ingredients together with a spatula until everything is evenly coated.
About 1 min
Cook’s note: Be gentle to avoid breaking up the pasta and tuna too much.
- 10
Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
About 30 min
Cook’s note: Chilling allows the flavors to meld together for a tastier salad. It's even better after a few hours.
Per serving
Nutrition
- Calories
- 509.8kcal
- Protein
- 17.4g
- Carbs
- 46.2g
- Fat
- 28g
- Fibre
- 1.8g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
This salad is best served cold.
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