This Tuna Macaroni Pasta Salad Will Ruin Every Other Pasta Salad For You

Imagine a dish so good it makes potlucks jealous. A creamy, tangy, protein-packed masterpiece that takes 20 minutes to make and disappears in 5. This isn’t your grandma’s sad, mayo-drowned pasta salad—this is flavor bomb territory.

Perfect for meal prep, picnics, or when you need to feed a crowd without breaking a sweat. Why settle for mediocre when you can have legendary?

Why This Recipe Slaps

This tuna macaroni pasta salad checks all the boxes: easy, affordable, and stupidly delicious. The combo of tender pasta, flaky tuna, crisp veggies, and a creamy-yet-zesty dressing creates a texture and flavor party in your mouth.

Plus, it’s versatile—eat it cold, eat it as a side, or shovel it straight from the bowl at 2 AM. No judgment here.

Ingredients You’ll Need

2 cups elbow macaroni (or any short pasta)
2 cans tuna (in water or oil, drained)
1/2 cup mayonnaise (or Greek yogurt for a lighter twist)
1/4 cup red onion, finely diced
1/2 cup celery, chopped (for that satisfying crunch)
1/4 cup sweet relish (or diced pickles if you’re rebellious)
1 tsp Dijon mustard (trust me on this)
1/2 tsp garlic powder
Salt and pepper to taste
Optional: shredded cheese, hard-boiled eggs, or hot sauce for extra chaos

How to Make It (Without Messing Up)

Cook the pasta al dente (because mushy pasta is a crime). Drain and rinse under cold water to stop the cooking.
Mix the dressing in a big bowl: mayo, mustard, garlic powder, salt, and pepper.
Taste it. Adjust. Repeat.
Add tuna, onion, celery, and relish to the dressing.
Stir until everything’s coated like it’s wearing a flavor jacket.
Fold in the cooled pasta gently—no one wants smashed macaroni.
Chill for at least 30 minutes (if you can resist eating it immediately).
Top with extras (cheese, eggs, etc.) if you’re feeling fancy. Serve cold.

How to Store It (So It Doesn’t Turn Into a Science Experiment)

Keep it in an airtight container in the fridge for up to 3 days. The mayo-based dressing means it’s not freezer-friendly—unless you enjoy pasta salad soup.

Stir before serving if the dressing separates (it happens to the best of us).

Why This Recipe Is a Winner

Meal prep hero: Makes 4–6 servings, so you’re set for lunches. Budget-friendly: Canned tuna and pasta won’t bankrupt you. Customizable: Swap ingredients based on what’s in your fridge. And let’s not forget the protein boost from the tuna—because salads shouldn’t be punishment.

Common Mistakes (And How to Avoid Them)

Overcooking the pasta: Mushy noodles = sadness. Follow the package instructions.
Skipping the chill time: Flavors need to mingle.
Patience is a virtue.
Drowning it in mayo: Start with less, add more as needed. You can’t undo a mayo flood.
Using watery tuna: Drain it well, or your salad will be soggy. Nobody likes a wet salad.

Alternatives for Picky Eaters

Pasta: Swap macaroni for rotini, penne, or even chickpea pasta. Tuna: Use canned chicken, salmon, or chickpeas for a vegetarian twist. Dressing: Replace mayo with avocado or a vinaigrette for a different vibe. Veggies: Add bell peppers, cucumbers, or olives if you’re feeling ~extra~.

FAQs

Can I make this ahead of time?

Absolutely.

In fact, it tastes better after chilling for a few hours. Just hold off on adding extras like cheese until serving.

What if I hate mayo?

Greek yogurt, sour cream, or even a light vinaigrette work. IMO, mayo haters are missing out, but you do you.

Is this salad gluten-free?

Not unless you use gluten-free pasta.

FYI, most regular pasta is wheat-based. Check labels if you’re avoiding gluten.

Can I add hard-boiled eggs?

Yes, and you should. They add protein and make the salad even more filling.

Just chop ’em up and mix ’em in.

Final Thoughts

This tuna macaroni pasta salad is the ultimate no-fuss, crowd-pleasing dish. It’s cheap, easy, and tastes like nostalgia with a flavor upgrade. Whether you’re meal prepping or impressing your in-laws, this recipe delivers.

Now go forth and conquer that potluck.