Creamy Tuna Macaconi Salad is made for summer eating! It’s packed with cheesy pasta, tuna, healthy vegetables, and more. Serve it for a quick lunch or as a BBQ side dish!
Prep Time10 minutesminutes
Cook Time10 minutesminutes
Total Time20 minutesminutes
Ingredients
1lb16 oz box elbow macaroni
1cupmayo
¼cupsweet relish
1 ½tablespoonsstone ground dijon mustard
2teaspoonslemon juice
1 ½teaspooncelery salt
1teaspoonfreshly ground black pepper
1can, 12 oz albacore tuna, drained
1cupsweet peas
1cupshredded cheddar cheese
½cupchopped celery, about 3 stalks
2shallots, minced
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Instructions
In a large stock pot, cook elbow macaroni according to package directions.
While it is cooking, in a large bowl, whisk together mayo, relish, dijon mustard, lemon juice, celery salt and pepper. Add in tuna, peas, cheddar cheese, celery and shallots.
Once macaroni is cooked, drain it well and stir into the tuna mixture. Mix well. Serve immediately.
Notes
I think the best way to serve this pasta salad is warm. But, it's also tasty when cold the next day, if you have leftovers. It just might need a little extra dressing of some sort stirred in to refresh it, since the noodles like to soak up all the dressing.