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Cold Tuna Macaroni Salad

This macaroni salad with tuna is best served on a sunny summer day with a fresh muffin on the side.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2912.3 kcal

Equipment

  • 1 Large Pot For cooking the macaroni
  • 1 Colander For draining and rinsing pasta
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Whisk For preparing the dressing
  • 1 Spatula or Large Spoon For mixing the salad

Ingredients
  

Main

  • 1 12 ounce package macaroni
  • 3 tomatoes - peeled seeded and diced
  • 3 stalks celery chopped
  • 1 12 ounce can tuna
  • 1 ½ cups light mayonnaise
  • 1 tablespoon Italian-style salad dressing
  • 1 tablespoon white sugar
  • 1 pinch ground black pepper

Instructions
 

  • In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
  • In a large bowl, combine the pasta, tomatoes, celery, and tuna.
  • Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Notes

For superior texture, ensure pasta is cooked precisely al dente, then immediately rinsed under cold water to halt cooking and remove excess starch, preventing stickiness. When preparing tomatoes, peeling and seeding as specified is key; it prevents the salad from becoming watery and ensures a pleasant mouthfeel. Always drain your canned tuna thoroughly to avoid an oily or fishy finish. The dressing can be elevated with a touch of Dijon mustard for complexity, or a squeeze of fresh lemon juice to brighten the flavors. For enhanced depth, consider adding finely diced red onion or bell pepper for crunch, or fresh dill for aromatic notes. Allow sufficient chilling time, as this allows the flavors to fully meld and develop.