Description

This Tuna Macaroni Salad is a creamy, refreshing classic that’s perfect for potlucks, quick lunches, or as a light dinner. Packed with tuna, macaroni, peas, and a flavorful mayo-based dressing, it’s a comfort-food favorite that’s easy to make and even easier to love. Whether you’re meal prepping or looking for quick high protein meals, this chilled pasta salad hits the spot. Great for healthy recipes lunch, recipes appetizers and snacks, or simple high protein meals to keep you full and satisfied.

Ingredients

16 oz elbow macaroni
1 cup mayonnaise
1/2 cup sweet pickle relish
1/2 tbsp celery seed (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
3 (5 oz) cans tuna in water, drained
3 hard-boiled eggs, chopped
1 shallot, diced

1 cup frozen peas, thawed

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Instructions

Cook macaroni according to package directions. Drain and rinse under cold water until cooled.
In a separate large bowl, mix mayo, pickle relish, celery seed, salt, pepper, and lemon juice. Stir to combine.
Add in drained tuna and mix well.
Add the cooled macaroni to the bowl and toss to coat with the mayo mixture.
Stir in chopped hard-boiled eggs, diced shallot, and thawed peas.

Mix thoroughly, cover, and refrigerate for at least 2 hours before serving.

Notes

Letting it chill helps the flavors meld—don’t skip this step!
You can substitute Greek yogurt for half the mayo for a lighter version.
Add diced celery for extra crunch or fresh dill for a herby kick.

Lasts up to 3 days in the fridge in an airtight container.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 4g
Sodium: 610mg
Fat: 22 g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 17g
Cholesterol: 95mg