Old Fashioned Tuna Macaroni Salad

Old Fashioned Tuna Macaroni Salad

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This is the BEST Old Fashioned Tuna Macaroni Salad made just how you want it. Hard-boiled eggs optional.


  • 8 ounces (about 2 cups) dry small elbow macaroni, cooked al dente according to package directions in salted water (about 4 cups, cooked)
  • 1 to 1 1/2 cups finely diced vegetables, your choice or a mix of celery and/or, green or red bell pepper
  • 1/4 finely diced red onion
  • 2 green onions, sliced thinly
  • 1 3/4 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 1 tablespoon white or cider vinegar
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch cayenne
  • 1 to 2 5 ounce cans tuna, drained and flaked
  • 1 to ounces sharp cheddar cut in 3/8ths inch dice, optional
  • 1/2 cup peas, thawed if frozen, optional
  • 2 to 4 hard-boiled eggs, 2 diced small, 2 quartered for garnish, optional
  • garnish, optional, a little parsley, cilantro or thinly sliced green onion


In a large bowl, mix together the cooked macaroni, diced vegetables, red and green onions, set aside. In a smaller bowl, mix the mayonnaise, pickle relish, vinegar, dry mustard powder, salt, pepper and pinch of cayenne. Toss the dressing with the macaroni mixture.

Fold in tuna, cheese, peas and diced hard-boiled eggs. Refrigerate and garnish with the additional eggs, parsley, cilantro or sliced green onion before serving.


When making macaroni salad, it may become stiffer and the macaroni may absorb too much of the dressing after it is refrigerated. To restore, add water in small increments, a tablespoon or two at a time until salad is creamy and desired consistency. Then garnish and serve.

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