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Homemade Tuna Macaroni Salad Recipe photo

Tuna Macaroni Salad Recipe

A creamy, make-ahead tuna macaroni salad loaded with crunchy vegetables and a tangy Caesar-mayo dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • Medium pot
  • Large Mixing Bowl
  • Medium Bowl
  • Colander
  • Cutting Board
  • Knife
  • Measuring cups and spoons

Ingredients
  

  • 1-3/4 cups uncooked elbow macaroni makes about 3-1/2 cups cooked
  • 1 cup frozen peas add to pasta for last minute of boiling
  • 2 (5-ounce) cans tuna preferably in olive oil, drained thoroughly
  • 1/3 cup Caesar salad dressing see notes for recommended brand
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream fat-free optional
  • salt and pepper to taste (suggested start: 1/2 tsp salt and 1/4 tsp pepper in dressing, plus more when mixing)
  • 1/2 teaspoon garlic powder
  • 1/2 cup bread and butter pickles diced
  • 1/2 cup red bell pepper about 1/2 pepper, diced
  • 1/2 cup celery about 2 stalks, diced
  • 1 cup matchstick carrots or finely julienned carrots
  • 1/2 cup sweet onion or red onion, diced (see notes); about 1/2 cup

Instructions
 

  • Bring a medium pot of salted water to a boil and cook 1-3/4 cups uncooked elbow macaroni according to package directions until al dente; add 1 cup frozen peas during the last minute of cooking.
  • Drain pasta and peas in a colander, rinse under cold water to stop cooking, and let them cool and dry while you prepare the other ingredients.
  • In a medium bowl, whisk together 1/3 cup Caesar dressing, 3/4 cup mayonnaise, 3/4 cup sour cream, 1/2 teaspoon garlic powder, and salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper).
  • Dice 1/2 cup bread-and-butter pickles, 1/2 cup red bell pepper (about 1/2 pepper), 1/2 cup celery (about 2 stalks), and 1/2 cup sweet or red onion; measure out 1 cup matchstick carrots.
  • Flake and thoroughly drain 2 (5-ounce) cans of tuna and add to a large mixing bowl with the cooled pasta and peas and all diced vegetables.
  • Pour the dressing over the salad and gently fold until everything is evenly coated; taste and adjust seasoning, adding up to another 1/4 teaspoon salt if needed.
  • Chill the salad in the refrigerator for 20–30 minutes before serving and stir gently again just before serving.

Notes

  • Use Marzetti’s Simply Caesar dressing if you want the suggested flavor.
  • Use a shallot for a milder onion flavor.
  • Soak diced onions in salted ice water 10 minutes to reduce bite, then drain thoroughly.
  • Adjust salt after mixing depending on how salty the dressing is.
  • This salad is best eaten the day it's made.