The Best Easy And Creamy Tuna Macaroni Salad Recipe

This Creamy Tuna Macaroni Salad is the ultimate classic comfort dish, bringing together tender elbow macaroni, flaky tuna, crisp celery, and a tangy, velvety dressing.

Whether you need a quick make-ahead lunch or a crowd-pleasing side for summer cookouts, this Creamy Tuna Macaroni Salad delivers rich flavor with minimal effort.

Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 8 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 23 minutes

• Yield: 6 servings

Ingredients

For the Pasta Salad:

• 8 oz (about 2 cups) dry elbow macaroni

• 2 cans (5 oz each) solid white albacore tuna in water, drained well and flaked

• 2 stalks celery, finely diced

• 1/3 cup red onion, finely minced

• 2 tablespoons fresh flat-leaf parsley, finely chopped

• Freshly cracked black pepper, to taste

For the Creamy Dressing:

• 3/4 cup good-quality mayonnaise

• 1/4 cup sour cream (or plain Greek yogurt)

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice (or apple cider vinegar)

• 1 teaspoon sweet pickle relish (optional, for a hint of sweetness)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt (or to taste)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente according to package directions, about 7–8 minutes. Drain immediately and rinse with cold water until completely cooled to halt cooking. Shake out excess moisture thoroughly.

2. Whisk the Dressing: In a small mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, sweet pickle relish, garlic powder, kosher salt, and a pinch of black pepper until smooth. Taste and adjust salt or acidity as needed.

3. Combine Ingredients: In a large serving bowl, add the cooled macaroni, flaked tuna, diced celery, and minced red onion.

4. Toss: Pour the dressing over the macaroni mixture. Using a large wooden spoon or spatula, gently fold until everything is evenly coated.

5. Chill & Serve: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with chopped fresh parsley and an extra crack of black pepper right before serving.

Kitchen Tips

• Drain the Tuna Thoroughly: Press the tuna firmly against the lid or inside a fine-mesh strainer to squeeze out excess liquid so the dressing stays thick and clingy.

• Keep It Moist: Pasta absorbs liquid as it sits. If preparing a day ahead, reserve 2–3 tablespoons of dressing (or mix a quick splash of mayo and lemon juice) to stir in just before serving.