Dad’s Tuna Macaroni Salad

A simple, comforting lunch or side dish filled with family memories.

Some recipes stay with us not because they are fancy, but because they taste like home. Tuna macaroni salad is one of those recipes for me. My dad made it often when I was younger, and years later, when we had moved away, I found myself craving that familiar bowl of creamy pasta, tuna, and crisp vegetables.

Now that Dad lives with us, I make it often—sometimes for lunch, sometimes as an easy side, and occasionally it even gets eaten as a summer dinner. It is delicious, but what makes it truly special are the memories that are served along with it. Many, if not most, of our summer picnics and family get togethers over the years saw this salad on the table.

Dad always told me the secret was to cook the pasta until it was just al dente. He was right: tender macaroni with a little bite makes all the difference. If you are watching carbs, try Carbe Diem elbow macaroni for this salad. It has the classic al dente texture and holds onto the dressing wonderfully, without soaking it all in, so it’s perfectly creamy even the next day.

Ingredients

12 ounces elbow macaroni
1 can (12 ounces) tuna, drained well
1 cup finely chopped celery
1/4 cup finely chopped sweet onion
1 cup mayonnaise, plus more as needed
1/2 teaspoon salt, plus more for the pasta water
1/2 teaspoon black pepper

Step by Step Instructions

Bring a large pot of well-salted water to a boil and cook the macaroni to al dente, according to the package directions. The pasta should be tender but still have a slight bite.
Drain the pasta immediately and rinse under cold water to stop the cooking. Let it drain thoroughly.
While the pasta drains, chop the onion and celery and add it to a large bowl.

Noodles mixed with celery, onion and tuna in a bowl

Add the cooled macaroni and tuna and fold everything together.
Add the mayonnaise, salt and pepper, and mix until well combined. Taste and add salt and pepper if necessary.
Cover and refrigerate for at least 30 minutes. Before serving, stir the salad and add another spoonful of mayonnaise if it seems dry.

Tips and Serving Suggestions

Serve this salad cold alongside sandwiches, or something from the grill.
It also makes an easy lunch or light dinner all by itself.
Store leftovers covered in the refrigerator. The macaroni will absorb some of the dressing as it rests, so stir in a little extra mayonnaise before serving if needed.

NOTE: If you use Carbe Diem noodles, I’ve found they do not absorb the dressing as much so it’s just as creamy on day two without any extra mayo, and only half the carbs!