Macaroni Tuna Salad Recipe

Macaroni Tuna Salad Recipe makes a simple, pasta seafood salad so quick and easy yet so delicious. 

Made with convenient and delicious canned tuna, green beans, fresh tomatoes, red, green or other colored bell peppers, celery and onions can be served as a light entree, hot or cold.

You will want to serve this delicious dish often to family, friends or casual guests.

Also including here is a delicious Tuna Salad Sandwich recipe for your dinning pleasure.

Macaroni Tuna Salad

  • 3 quarts water
  • 1/2 teaspoon salt
  • 1 cup uncooked elbow or shell macaroni
  • 12 oz. can tuna, packed in oil
  • 1/2 cup green sweet peas, drained
  • 1/2 cup cherry or grape tomatoes
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped celery
  • 2 tablespoons chopped onion
  • 1/3 cup mayonnaise
  • lettuce

Bring water and salt to a boil. Stir in macaroni.

Return to boil and cook 12-15 minutes or until it reaches the softness you desire.


Cool slightly.

Stir in tuna with oil.

Stir in the vegetables except the lettuce. Save some of the tomatoes for garnish, if desired. Gently fold in the mayonnaise.

If using as an entree, it is especially delightful served immediately while still hot. 

If serving as a salad, line a platter with lettuce leaves, and heap the salad in the center.

Garnish with the saved tomatoes and slices of cucumber.

Cover salad with plastic wrap and chill before serving.

Tip: This Macaroni Tuna Salad Recipe can be served in a large salad bowl, on a platter, in individual serving bowls or plates.

For convenience, make individual salads ahead of time and chill in refrigerator before serving.

Store leftovers in refrigerator.

Tuna Salad Sandwich

  • 1 (12 oz.) can tuna packed in water
  • 1 teaspoon lemon or lime juice
  • 1 hard boiled egg, finely chopped
  • 1/3 cup finely chopped dill pickle
  • 2 teaspoons minced onion
  • 3-5 tablespoons salad dressing (mayonnaise style)
  • buttered and toasted sandwich bread slices
  • lettuce (optional)

Drain tuna and place in a mixing bowl.

Sprinkle on lemon or lime juice and stir in.

Add boiled egg, chopped pickle and onion.

Mix well.

Add enough salad dressing to moisten to your taste and preference.

Can eat immediately or for best flavor, chill a few hours before serving.

Serve as filling between toasted bread slices for a sandwich or on a bed of lettuce leaves for a salad.

Note: Tuna is an excellent source of the nutrient Omega-6.

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