Tuna Macaroni Salad

Jane Whittaker


This is hands down mine and my family's favorite version of macaroni salad. It is a meal in itself.
Feel free to add whatever veggies you like to this.
I made this for my signature dish at the WFC in Vegas this year, 2014, bc my hubs talked me into it, and believe it or not it came in 9th place which is pretty good.
What I did to tweak it a little was cut back on the mayo and add a dollop or sour cream, and add some dill pickle juice and some dill weed. I will be doing that from now on for my go to on this.

pinch tips: How to Make a Pie Shell & Lattice Top





15 Min


10 Min


Stove Top


2 c
uncooked elbow macaroni
3 Tbsp
chopped green olives stuffed with pimentos
1 stalk(s)
1 small
onion or 4 scallions
1/3 c
frozrn peas, thawed and patted dry
1/2 tsp
each salt and pepper, or to taste
1 c
mayonnaise of your choice, more or less to your liking
3 can(s)
each 5 ounces tuna.

Directions Step-By-Step

Bring water to a boil, add a heavy pinch of salt and cook macaroni to package directions, mine took about 7 minutes
Drain well, and refrigerate until cool.
Chop the olives, celery onion and add to macaroni.
Add the peas, mayonnaise, salt and pepper, and tuna, mix well.
Other nice additions are hard boiled egg, grated carrots and shrimp instead of tuna.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy